Traditional French Onion Soup
Traditional French Onion Soup

Prep: 10 minutes • Cook/Bake: 1 hour 10 minutes • Serves: 6

2 large yellow onions, each cut in half and thinly sliced
1 large red onion, cut in half and thinly sliced
4 tablespoons olive oil
4 tablespoons unsalted butter
1 bay leaf
1 tablespoon granulated sugar
1/4 teaspoon dried thyme
3 cans (14 ounces each) beef broth
1/4 cup cognac or brandy
1/2 teaspoon ground black pepper
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 French baguette, cut into twelve 1/2-inch thick slices
6 slices Swiss cheese
6 teaspoons grated Parmesan cheese

1. Preheat large saucepot over medium-high heat. Add onions, 3 tablespoons oil and butter; cook 10 minutes or until onions begin to soften, stirring frequently. Reduce heat to medium-low; stir in bay leaf, sugar and thyme. Cook 30 to 35 minutes or until onions turn golden brown, stirring occasionally. Stir in broth, cognac and pepper; heat until mixture begins to simmer. Simmer 20 minutes. Stir in mustard and salt. Discard bay leaf.

2. Meanwhile, preheat oven to 400°. Arrange bread slices on rimmed baking pan. Brush top of bread slices with remaining 1 tablespoon oil. Bake bread 10 to 12 minutes or until lightly browned; remove bread to plate.

3. Place 6 ovenproof soup crocks or bowls on same baking pan. Ladle soup into bowls. Top each with 2 slices bread, then 1 slice Swiss cheese. Sprinkle cheese with 1 teaspoon Parmesan. Bake 15 to 18 minutes or until cheese melts and begins to bubble and brown.

Approximate nutritional values per serving: 424 Calories, 24g Fat (10g Saturated), 42mg Cholesterol, 1432mg Sodium, 29g Carbohydrates, 2g Fiber, 19g Protein

Chef Tip
You can substitute apple juice for the cognac or brandy.

Traditional French Onion Soup
4 votes, 4.75 avg. rating (95% score)