Your Guide to Perfect French Onion Soup By Jason Griffith There’s few dishes as comforting, elegant, and deeply satisfying as French Onion Soup, or “Soupe à l’Oignon Gratinée” as it’s known in France.

The essence of an authentic onion soup au gratin is, well, the onions — or more specifically, caramelized onions, which are the key ingredient in this classic French country-style soup.

Onion Soup au Gratin Serves 4 INGREDIENTS 3 tablespoons unsalted butter Extra-virgin olive oil 3 pounds yellow onions (about 5 large), halved and thinly sliced Kosher salt 1/4 cup Calvados brandy ...

Onion Soup au Gratin Active time: 1 hour and 15 minutes Total time: about 4 hours Yield: 4 to 5 servings 4 tablespoons unsalted butter 5 large yellow onions, about 3 pounds, halved and thinly ...

Onion Soup au Gratin Yield: Serves 4 INGREDIENTS: 3 tablespoons unsalted butter Extra-virgin olive oil 3 pounds yellow onions (about 5 large), halved and thinly sliced Kosher salt 1/4 cup Calvados ...

The essence of an authentic onion soup au gratin is, well, the onions — or more specifically, caramelized onions, which are the key ingredient in this classic French country-style soup.

It may be soup season, but there are so many French onion recipes that go beyond soup, like French onion pasta, French onion dip, and French onion potatoes!

(If preparing ahead, let soup cool 20 minutes, then cover and refrigerate.) Just before serving, stir cognac, if using, into hot soup. Cut French bread into 3/8-inch-thick slices.

7. Divide the soup evenly between 4 to 5 ovenproof bowls or crocks arranged on a baking tray. Gently lay the croutons in one layer over the soup to cover as much of the surface as possible.

The essence of an onion soup is, well, the onions. When onions slow-cook, they evolve into a slippery, squishy, mahogany-colored mound, which becomes the base for a sweet, rich and ...