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 tablespoons butter
8 medium-large onions, thinly sliced
1/2 teaspoons sugar
Freshly ground sea salt
4 tablespoons flour
8 cups beef stock
1 cup white wine
2 teaspoons fresh thyme, finely chopped
16 oz The Stag, shredded (or more!)
Baguette
Olive oil
6 – 8 teaspoons cognac, divided (optional)
Directions:
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°F. To make 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°F.
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.