If you haven’t tried a french onion soup with pumpkin chocolate chip cookies before, you must try this delicious recipe.
Ingredients for Best French Onion Soup Recipe:
- 2 tablespoons olive oil
- 2 oz. butter
- 1 1/2 lbs. yellow onions
- 2 cloves garlic, crushed
- 1/2 level teaspoon granulated sugar
- 4 cups good beef broth
- 1 1/4 cups dry white wine
- 2 tablespoons Cognac
- salt and freshly milled black pepper
For the Croutons:
French bread or baguette, cut into 1 inch diagonal slices
- 1 tablespoon olive oil
- 2 garlic cloves, peeled and crushed
To Serve:
- 6 large or 12 small croutons (see above)
- 4 oz. grated Gruyere cheese
- 2 tablespoons grated Parmesan cheese
- chopped fresh parsley for garnish
- Place a large, heavy based saucepan over a high heat and melt the oil and butter together (being careful not to let the butter burn).
- Add the onions, garlic, and sugar and using a wooden spoon continue turning the onions over for 5 or 6 minutes until they start to turn a rich, golden brown.
- Turn the heat down to the lowest setting and continue to cook for a further 30 minutes to reach the caramelization stage. Continue to occasionally turn the onions over during this time.
- Now pour in the white wine and beef broth. Season well with salt and freshly milled black pepper.
- Turn up the heat and continue stirring scraping the base of the pan to release the caramel. Once it comes back to a boil, turn the heat down to the lowest setting and leave to cook very gently for about an hour.
- Finally, adjust the seasoning and turn off the heat.
At this point you could cool the mixture completely and refrigerate overnight.
Make the croutons:
- Preheat the oven to 350F.
- Drizzle the olive oil over a large, solid baking sheet. Add the crushed garlic and use your hands to spread the oil and garlic evenly.
- Spread the slices of bread on the tray and press down lightly to absorb the oil. Turn the slices over and repeat.
- Bake in the oven for 20 to 25 minutes until crisp and golden brown. Put to one side while you finish the soup.
To serve:
- If you refrigerated the soup overnight, bring the chilled soup back to a simmer over medium heat. Stir in the Cognac and check the seasoning.
- Preheat the broiler/grill to high.
- Ladle the soup into 6 individual (pre-warmed) heatproof soup bowls.
- Place 1 large or 2 small crotons on top of each bowl allowing them to float. Sprinkle generously with the Gruyere and Parmesan cheeses.
- Finally pop the whole lot under the grill and leave until the cheese is golden brown and bubbling. Carefully remove from the grill and place the bowls on under plates. Sprinkle with freshly chopped parsley.
This recipe will make 6 servings.