By: John Horne
This isn’t your everyday French Onion Soup — you’ve been warned!
(makes 4 to 6 servings – cooking time: 4-6 hours)
- 1/2 lb butter
- 10 large onions, peeled, cored and thinly sliced with the grain
- salt and pepper
- 1 tsp tomato paste
- 1 cup red wine
- 1 cup Cognac or Brandy
- 1 sachet of thyme, rosemary, black peppercorns and bay leaves
- 3 L dark chicken stock
- Toasted slices of croissant or baguette
- Shredded Gruyere
- In a large, heavy-bottomed pot, melt butter over medium heat.
- Add onions, stir and season generously with salt and pepper.
- Lower heat and continue cooking, stirring regularly, until the onions completely caramelized.
- When the onions have caramelized, stir in the tomato paste and cook for at least 30 more minutes.
- Pour in the red wine and Cognac or brandy, and toss in the sachet. Reduce mixture to one third.
- Add the stock and allow to simmer for one hour.
- Remove from heat, allow to cool and chill overnight.
- To serve, reheat soup gently, add a splash of brandy, taste and adjust seasonings.
Serve in oven-proof bowls.
Top each serving with toasted croissant slices and Gruyère.
Place under broiler until cheese is melted and browned.