Ammonoosuc Inn & Restaurant

Chef Melanie’s Weekly Recipe: French Onion Soup

French Onion Soup

Serves 4

5  large Onions (thinly sliced)

2  Thyme sprigs

¼ cup olive oil

2 tablespoons butter

1 cup white wine

6 cups Beef Stock (chicken stock or water may be substituted)

½ cup Cognac

Salt  & Pepper  to taste

½ cup grated gruyere cheese

Crusty bread sliced in rounds

1.      Remove peel and finely slice into half moon shapes.

2.      In a large skillet on medium low heat add butter and oil. Once butter has melted  add  the onions and sprinkle with a little salt.

3.       Sweat onions down for 15 to 20 minutes, stirring occasionally until onions are dark golden brown and reduced to approximately 2 cups. This should take  about 45 minutes . Do not worry about burning.

4.Add  wine to the onions and turn heat to high, reducing the wine to a syrup consistency.   Add chicken broth, and  thyme. Reduce heat and simmer 15 to 20 minutes then add the cognac.

5. Check seasoning and add additional salt and pepper

5. Place oven rack in top 1/3 of oven and heat broiler.

6. Cut country bread in rounds. Place the slices on a baking sheet and place under broiler for 1 minute to lightly toast.

7.  ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.