French onion soup with cognac

French onion soup with cognac


Onions White — 500 g
Garlic — 1 clove
Chicken broth — 500 g
Semi-dry white wine — 150 g
Olive oil — 5 tbsp
Butter — 50 g
Cognac — 30 g
Nutmeg — pinch
Bay leaf — 1 pc.
Cheese — 100 g
Baguette — 4 slices
Sea salt — 1 tsp
Sugar — 1 tbsp


1. Bow clean, cut along the grain.
2. Mix the olive oil in a frying pan with butter, fry the onions until caramel color.
3. Pour the wine. When the wine has evaporated, add the chicken broth, crushed garlic and spices.
4. Add salt, add sugar and cook 10 minutes.
5. baguette cut into slices, cook out of it toasts.
6. Grate the cheese. Pour the brandy into the soup and cook for 7-10 minutes.
7. Put the soup in a fireproof dish (garlic and laurel throw) top with croutons baguette, sprinkle with grated cheese.
8. Put in the preheated oven grill for 5 minutes to melt the cheese.

Bon Appetit!

French onion soup with cognac

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