The legendary Parisian onion soup, born in Les Halles market district, requires caramelizing onions for 45 minutes until mahogany, then enriching with beef marrow and topping with Comté cheese.
Ingredients
- 1kg yellow onions (sliced thin)
- 50g butter
- 1 tbsp flour
- 1.5L beef stock
- 200ml white wine
- 1 bay leaf
- 4 slices baguette
- 200g Comté cheese (grated)
- salt
- pepper
- cognac
Instructions
1
Caramelization
In heavy pot, melt butter over medium-low. Add onions, stir to coat. Cook 45 minutes, stirring occasionally, until deep brown and sweet.
2
The Roux
Sprinkle flour over onions, cook 2 minutes.
3
Deglazing
Add wine, scraping brown bits. Reduce by half.
4
Simmering
Add hot stock and bay leaf. Simmer 30 minutes. Season with salt, pepper, and splash of cognac.
5
Gratinee
Ladle into oven-safe bowls. Float toasted baguette slice. Mound cheese generously.
6
Broiling
Place under broiler until cheese bubbles and browns. Serve immediately, cautioning about hot bowls.
## Italian Peninsula Treasures