French-Style Onion Soup with Cognac
IngredientsPreparation
  • 4 tablespoons [60 g] butter
  • 2 large Spanish onions, sliced
  • 6 to 8 tablespoons [90 to 120 mL] Cognac
  • 4 tablespoons [35 g] flour
  • 8 to 9 cups [2 to 2.25 L] beef broth, or water and beef broth cubes concentrate
  • Few drops Tabasco sauce
  • 2 to 3 bay leaves
  • Crusted bread slices
  • 1 pound [454 g] Gruyere or Mozzarella cheese, grated
  • Brown onions slices into melted butter for 15 to 20 minutes.
  • Stir in Cognac; sprinkle all over with flour, stirring for 3 minutes.
  • Stir in beef broth or already melted in water beef broth cubes, Tabasco sauce and bay leaves.
  • Simmer for 30 minutes.
  • Pour into individual heat-proof serving dishes.
  • Top each serving with a slice of bread; sprinkle each generously with grated cheese.
  • Brown under preheated broiler.
  • Serve immediately.