NORMANDY-STYLE FRENCH
ONION SOUP
Ingredients Method
5 tbsp. unsalted butter
2 medium yellow onions,
thinly sliced
2 flat-leaf parsley sprigs
2 thyme sprigs
1 bay leaf
1 rosemary sprig
1 cup hard cider
1⁄4 cup all-purpose flour
2 3⁄4 cups chicken stock
Kosher salt and freshly
ground black pepper
4 oz. baguette, thinly
sliced on the diagonal
1⁄4 cup heavy cream
1⁄3 cup grated Gruyere
cheese (about 2 oz.) In a 4-qt. saucepan, melt 3 tablespoons butter over
medium-high heat. Add the onions and cook, stirring,
until golden, 6 to 8 minutes. Tie the herbs into a
bundle with kitchen twine and add to the pan along
with 1⁄2 cup plus 2 tablespoons cider. Bring to a boil,
reduce the heat to maintain a simmer, and cook for
5 minutes. Remove the soup from the heat.
In a medium saucepan, melt the remaining 2
tablespoons butter over medium heat. Add the flour
and cook, stirring constantly, for 2 minutes. Slowly
pour in the stock, whisking constantly, and bring to a
boil. Reduce the heat to maintain a simmer and cook
until slightly reduced, about 15 minutes. Scrape the
onions and cider into the stock and cook to marry
flavors, about 15 minutes. Discard the herb bundle
and season the soup with salt and pepper.
Meanwhile, heat the broiler. Spread the baguette
slices onto a baking sheet and broil, flipping once,
until lightly golden and toasted, about 2 minutes.
Spoon the remaining cider between two bowls set
on a baking sheet and ladle over the soup. Top each
soup with toast and sprinkle with cheese. Drizzle
the cream over the cheese and broil the tops until
golden and bubbling, about 2 minutes. Serve the
soups immediately.
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