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French Onion Soup with Comte Cheese

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Ingredients

Adjust Servings:
800 grams onions brown onions
1l beef stock brown stock or consomme
100 grams butter
250 grams comte cheese
for the seasoning
1 teaspoon salt
0.25 teaspoon pepper
1 bouquet garni

French Onion Soup with Comte Cheese

the ultimate french soup

Features:
  • Meat
  • onions
  • Soup

Ingredients

  • for the seasoning

Directions

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French onion soup (French: soupe à l’oignon [sup a lɔɲɔ̃]) is a type of soup usually based on meat stock and onions, and often served gratinéed with croutons and cheese on top or a large piece of bread. Although ancient in origin, the dish underwent a resurgence of popularity in the 1960s in the United States due to a greater interest in French cuisine. French onion soup is usually served as a starter.

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Steps

1
Done

Peel and cook the onions

start by peeling washing and finely slicing all of the onions. when done use a cast iron casserole (dutch oven) or equivalent melt the butter in first then add all the onions in. put the heat on medium and let the onion cooked for 30 minutes, stirring from time to time to make sure all of the onion sget a nice blond to light brown color.

2
Done

Add the stock to the onions and cook the soup

when the onions are ready add one liter of freshly made or of the shelf brown beef stock in the pan with the onions and bring to the boil. when the soup reaches the boil, reduce the heat to a simmer, add the bouquet garni and adjust the seasoning by adding salt and pepper to your taste. let now the soup cook gently for a further 20 minutes.

3
Done

Prepare the garnish while the soup is cooking

while the soup is simmering, cut some fresh baguette (or any french style) bread in thin slices and toast them gently under the grill. Grate the cheese.

4
Done

Assemble the soup, broil and serve

The French onion soup is typically served in individual bowls. The way to prepare and serve it is as follow:
Put one bread slice at the bottom of each bowl, pour in the soup all the way to the top, add another slice of bread on top, cover with cheese, then place the bowls under the grill to broil. the soup is ready to serve when the cheese has melted and a light brown crust has formed on top.

FCA

Host and author on The French Cooking Academy. Favorite cooking tag lines: " Russians have caviar, we have crepes"

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