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  • Roscoff Onion Soup

    1 vote
    Roscoff Onion Soup
    Prep: 15 min Cook: 2 hours Servings: 4
    by Jenn Murphy
    28 recipes
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    Ingredients

    • 1 tbsp butter
    • 1 tbsp olive oil
    • 3 lbs Roscoff pink onions sliced thin
    • 1 tsp sugar
    • 3 tbsp flour
    • 1/2 cup white wine
    • 6 cups chicken stock
    • 3 tbsp cognac
    • thick baguette slices
    • gruyere cheese grated

    Directions

    1. Melt butter with oil in large saucepan.
    2. When butter has totally melted and stopped foaming add onion slices.
    3. Cover saucepan and cook onions for 15 minutes.
    4. Uncover pan.
    5. Raise heat to medium and add sugar.
    6. Stir together and continue to cook onions uncovered until they reach a deep colour (approx 30 mins.)
    7. Stir in flour and allow flour to cook for a couple of minutes (this removes the raw taste of flour.
    8. Add white wine and allow to evaporate and deglaze the pan.
    9. Add stock.
    10. Turn heat to low and allow to simmer for up to two hours.
    11. Just before serving add cognac.
    12. Place baguette slice in bottom of oven safe soup bowl and grate cheese over top.
    13. Pour soup over top bread and cheese.
    14. Place bowls under broiler and allow cheese to melt.

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