Classic French Onion Soup
Preparation Time: 1 hour 15 minutes
Equipment: Rotary Food Cutter, French Chef Knife, 5-Quart Soup Pot
- 8 Vidalia onions, julienne cut #3 cutting cone
- 6 cloves garlic, chopped
- 1 tablespoon unsalted butter
- 1 tablespoon golden olive oil
- 6 cups homemade chicken stock or broth
- ½ cup burgundy wine
- 1 dried bay leaf
- 6 slices French bread, ¼ inch thick
- 1 cup Monterey Jack, mozzarella or Swiss cheese, julienne #3 cutting cone
- 2 tablespoons Cognac (optional)
- ¼ cup Parmesan cheese, grated #1 cutting cone
- 2 fresh sage leaves, minced
In 5-quart Stockpot, over medium heat 300°F (150°C), caramelize onion and garlic in butter and olive oil until translucent and creamy, stirring occasionally, approximately 30 minutes. Add chicken stock, burgundy wine and bay leaf. Reduce the heat and simmer 180°F (82°C) with cover on and vent open an additional 30 minutes.
While soup is simmering, toast French bread in toaster or oven until light brown and dry.
Remove sage leaves and bay leaf. Salt and pepper to taste and ladle soup into broil safe bowls. Place one slice of bread on top, cover with mixed cheese, and broil until cheese melts and begins to brown.
To serve; sprinkle with Cognac, top with Parmesan cheese and with minced sage.
NUTRIONAL BREAKDOWN PER SERVING: Calories 337; Fat Grams 15; Carbohydrate Grams 42; Protein Grams 18; Cholesterol Grams 30; Sodium Grams 432 (277 if homemade chicken stock).