Le Bonne French Onion Soup
Le Bonne is located in New York City, don’t miss this rich and robust French Onion soup. Slowly caramelizing onions is the key to making delicious french onion soup.
3 Tbsp. unsalted butter
1 1/2 lbs. (approximately 4 large) sweet Bermuda or Spanish onions, peeled and thinly sliced
1 tsp. granulated sugar
1 C. dry white wine
2 quarts (8 C.) beef broth, preferably homemade
2 ribs celery with leaves, each cut in half
Salt to taste (depending upon the saltiness of the broth and the cheese)
Black pepper to taste
1/4 C. dry Fino sherry
4 (1/4-inch thick) slices baguette (French bread)
1/4 C. coarsely grated Emmenthal or Gruyere cheese
1 1/2 lbs. (approximately 4 large) sweet Bermuda or Spanish onions, peeled and thinly sliced
1 tsp. granulated sugar
1 C. dry white wine
2 quarts (8 C.) beef broth, preferably homemade
2 ribs celery with leaves, each cut in half
Salt to taste (depending upon the saltiness of the broth and the cheese)
Black pepper to taste
1/4 C. dry Fino sherry
4 (1/4-inch thick) slices baguette (French bread)
1/4 C. coarsely grated Emmenthal or Gruyere cheese
– Prepare onion mixture:
. Cook onions and sugar in butter over low heat until onions are lightly caramelized (about 20 – 30 minutes).
. Add wine. Increase flame to medium and cook until wine is reduced by half (about 5 minutes).
. Add broth, celery, salt, and pepper. Bring to boil over high flame.
. Reduce heat to low, partially cover, and simmer for approximately 40 minutes.
. Remove celery; discard it.
. Add sherry; simmer 5 minutes longer.
. Cook onions and sugar in butter over low heat until onions are lightly caramelized (about 20 – 30 minutes).
. Add wine. Increase flame to medium and cook until wine is reduced by half (about 5 minutes).
. Add broth, celery, salt, and pepper. Bring to boil over high flame.
. Reduce heat to low, partially cover, and simmer for approximately 40 minutes.
. Remove celery; discard it.
. Add sherry; simmer 5 minutes longer.
– Prepare baguette-topped soup:
. Preheat oven to 375 degrees F.
. Lightly toast each slice of baguette. Set aside.
. Place soup bowls on jelly roll pan or cookie sheet.
. Put jelly roll pan or cookie sheet (containing empty soup bowls) on center shelf of oven.
. Pull out shelf (so that you can fill the soup bowls).
. Ladle soup into 4 individual oven-proof soup bowls.
. Top each soup-filled bowl with one toasted slice of baguette.
. Sprinkle 1 tablespoon cheese over top of each bowl.
. Push back oven shelf.
. Heat until cheese melts and bubbles (approximately 5 – 6 minutes).
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 