French Onion Soup with Double-Cheese Croutes
Servings
10-12 tasting portions or 8 full servings
Servings
10-12 tasting portions or 8 full servings
Ingredients
Instructions
  1. Trim off the dark green sections from the leeks and save for making vegetable stock. Halve the pale green and white sections lengthwise. Rinse under cold running water, pat dry, and cut crosswise into thin pieces.
  2. In a large skillet, or two medium skillets, over very low heat, warm the olive oil and butter. Add the leeks and onions to the skillet(s) and cook, stirring occasionally, for about 1 hour, or until the onions are buttery and soft but not brown. Season with salt and pepper. Turn the heat to medium-high, add the wine and Cognac, and bring to a boil. Continue to boil for 3 minutes.
  3. In a large stockpot over high heat, bring the beef stock to a boil. Add the onions, leeks, and all the liquid to the stock, scraping up any bits clinging to the bottom of the skillet(s). Turn the heat to low, partially cover, and simmer for about 1 hour. Taste the soup. It should be very flavorful. If the flavor is weak, turn the heat to medium-high and simmer vigorously for another 10 minutes.
  4. Ladle the soup into mugs or bowls, top each with a croute, and sprinkle with fresh parsley. Serve immediately.