Heavenly Stag French Onion Soup Gratinée
As the leaves continue to change and the days get colder, indulge in this classic and delicious rendition of French Onion Soup featuring The Stag.
makes 6 – 8 servings
What You’ll Need:
- 4 T butter
- 8 medium-large onions, thinly sliced
- 1/2 t sugar
- freshly ground sea salt
- 4 T flour
- 8 c beef stock
- 1 c white wine
- 2 t fresh thyme, finely chopped
- 16 oz The Stag, shredded (or more!)
- olive oil
- 6 – 8 t cognac, divided (optional)
- Melt the butter in a large heavy soup pot. Add the sliced onions, a pinch of salt, and the sugar. Stir to mix well. Sauté over medium to medium-low for approximately 40 minutes, stirring occasionally, until the onions are tender and golden brown.
- Add the flour, stirring well to form a paste. Cook for about 2 minutes, stirring gently.
- Add the beef stock, wine, and thyme. Simmer slowly on low for 30 – 40 minutes.
- Meanwhile, preheat oven to 325 degrees. To make the croûtes, slice the baguette into 1-inch slices. Place the slices on a baking sheet. Drizzle each slice with olive oil. Bake for 15 – 20 minutes until light golden brown. Flip the toasted slices over. Drizzle that side with olive oil and bake for another 15 – 20 minutes.
- Increase oven temperature to 350 degrees.
- Ladle the soup into 6 – 8 small ovenproof baking dishes. Pour 1 teaspoon of cognac (optional) over the hot soup. Top with a sprinkling of shredded Stag. Float a closely packed layer of the croûtes on top of the soup/cheese. Top with a generous handful of shredded Stag, being careful not to sink the croûtes.
- Bake for about 30 minutes, or until soup is bubbly and cheese is melted and lightly browned.