This hearty and comforting soup is standard fare at most French bistros and sure to become a favorite in your own kitchen. When the onions are caramelized the natural sugars create a sweetness that compliments the savory beef broth. This delightful soup that can be served immediately or frozen and easily reheated to be savored again. Perfect for any cold winter day when you are craving the warmth of a delicious Baked French Onion Soup.
For the Soup:
3 Tbsp Caramelized Garlic Olive Oil
2 large White Onions, sliced
4 cloves Garlic, minced
2 oz Cognac or Whiskey
1 1/2 qt Beef Stock
1/2 tsp Rosa Maria Dipper
1 1/2 Tbsp Fresh Cracked Pepper
5 slices White Cheddar cheese
5 slices Swiss cheese
For the Topping:
10 slices baguette
6 Tbsp Caramelized Garlic Olive Oil
3 Tbsp Rosa Maria Dipper
1. Preheat the oven: Preheat the oven to 350˚F. Line a sheet pan with aluminum foil to prepare for the crostini.
2. Caramelize the onions: In a large stock pot on high heat, add the Caramelized Garlic Olive Oil. Once the oil gets hot add the onions and stir occasionally until onions begin to turn golden in color. Add the garlic and Cognac or Whiskey. Flame off the liquor with a lighter.
3. Create the soup: Add the beef stock, Rosa Maria Dipper, and pepper. Allow the soup to cook on medium heat for 30 minutes so flavors can meld.
4. Prepare the baguette: Using a serrated knife, cut the baguette on the diagonal into 24-36 slices, each about ¼ inch thick. Arrange the baguette slices on the prepared baking sheet.
5. Create the Crostini: In a small dish mix the Caramelized Garlic Olive Oil with the Rosa Maria Dipper. Brush each baguette slice lightly with the olive oil and herb mixture. Bake the crostini, turning once, until slightly golden, about 15 minutes.
6. Change the oven temperature to broil: Once the crostini are complete change the oven temperature to broil in order to complete the soup.
7. Dish up and bake the soup: Ladle the soup into oven safe bowls. Top each dish with one or two crostini and a few slices of cheese. Place the bowls in the oven on broil until the cheese melts (about 1-2 minutes.)