My version of French onion soup! With chicken stock instead of beef, slow-cooked caramelised onions, fresh baguette and grated greek cheese from the island of Naxos. Τhe key to the success of this soup is to add stock from freshly boiled meat/chicken!
- 6 large red or yellow onions,peeled and thinly sliced
- ¼ cup Olive oil
- 1 Tbsp of brown sugar
- Salt to season
- 3 cloves garlic, minced
- 6 cups of chicken stock (traditionally the soup is made with beef stock)
- ½ cup dry white wine
- 2-3 bay leaves
- ½ French bread or baguette sliced
- Grated cheese from the Greek island of Naxos (Again here, the traditional cheese used is grated Swiss Gruyere)
- First we caramelise the onions. Add the olive oil to a deep pot on low heat with the onions and mix well so as to coat them. Cook stirring often, until they have softened, about 15 minutes. Then, increase the heat to medium high, add the brown sugar (to help with the caramelisation) and 1 teaspoon of salt and continue to cook until the onions are well browned, about 10 to 15 more minutes. Add the minced garlic last and cook for a minute more.
- Add the wine to the pot and scrape up the browned bits on the bottom and sides.
- Add the stock & bay leaves and bring to a simmer. Then cover the pot and lower the heat to maintain a low simmer and continue cooking for about 30 minutes. Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.
- Now its time to toast your baguette slices. While the soup is simmering, line a small baking tray with parchment paper and preheat your oven to 200 degrees Celsius. Brush both sides of the French bread or baguette slices lightly with olive oil and toast in the oven until lightly browned, about 5 minutes. Remove from oven and sprinkle with the grated cheese. Place them back into to the oven until the cheese has completely melted.
- To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup.
**Recipe changed and recreated from simplyrecipes.com