Summary
| Yield | |
|---|---|
| Source | Chef MaGoo, Lodge at Summer Lake |
| Prep Time | 30 minutes |
| Keywords | Oregon recipes |
Description
Photo: In Jennie's KitchenHot and comforting, this French Onion Soup comes from Chef MaGoo at the Lodge at Summer Lake. A splash of cognac makes this recipe really special.
Ingredients
- 4 lb onions use a mix of sweet like vidalias and use red onions
- 4 T butter
- 1 t course kosher salt
- 2 c white wine
- 15 oz beef stock
- 5 oz chicken stock
- 10 oz unfiltered apple cider
- bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
- 1 c fontina and gruyere cheese, grated
- splash of cognac
- 1 loaf french style bread.
Instructions
Julienne all your onions.
Place large sauce pan on med-low heat. Melt butter and add your onions. Mix butter and onions. Occasionally let your onions become deeply caramelized; if a few burn that's fine.
When your onions are ready add white wine and turn on high. Now you need to reduce and when its done reducing add all your stocks and apple cider along with your bouquet garni. Bring to a boil and then let summer for at least 1 hour or as long as you can let it without diving in; its going smell great.
while you're waiting for your soup to be done, cut the bread into 1/2-inch slices. Then brush them with butter and toast them in the oven on a sheet pan.
Mix all your grated cheese in a bowl and mix just a splash of lemon juice in with your cheese; this will help the cheese break and not turn into string cheese.
Dish your soup in a crock and add a splash of warm cognac - about a teaspoon in each crock. Place your toasted bread on top of your soup into the crock. Add the cheese, cover your toast with your cheese and I mean cover it!
Place each crock onto a sheet pan and turn your oven on broil. When the cheese is golden brown and bubbling your soup is ready to serve and eat.
