French Onion Soup In Cast Iron Cauldrons

If, like myself, you're a lover of French Onion Soup, then this recipe is for
you. What you get as typical restaurant fare just doesn't do this great soup
justice. Lot's of onion and a Cognac infused broth make is must try. We served
this great soup in mini cast iron cauldrons for easy serving. Like any good
soup, it takes some time to prepare properly. You won't be disappointed.
Promise.

Servings: 4 people

Author:

Course:

Soup

Cuisine:

French

Keywords:

soup onion french

Instructions

1 In a large pot, bring beef stock to a simmer. Pre-heat an oven to 400 degrees.
2 Melt Butter in a 5 qt Cast Iron Dutch Oven over a medium heat. Add the onion and
sugar, cover and cook for about 15 minutes. Uncover and continue to cook until
the onions are brown and caramelized. About 20 minutes or until well
caramelized, not burnt. Bring the stock to a boil.
3 Add the flour into the onion mixture and incorporate well. Slowly add the
boiling beef stock, water, 3 tbsp. Cognac, salt, and pepper, and bring mixture
to a boil for about 5 minutes. Reduce heat and simmer partially covered for 45
minutes.
4 Uncover, have a taste, adjust the seasoning with a bit more salt or pepper to
taste, and add the remaining tbsp. of Cognac. Continue to simmer while preparing
the finishing.
5 While the soup is simmering, toast the bread slices in the oven about 5 minutes
per side. They should be well toasted.
6 Place the cauldrons on a sturdy cookie sheet and arrange the bread on top.
Sprinkle with the parmesan cheese and arrange mozzarella to cover the top.
7 Turn the broiler on and place cauldrons in oven till cheese has melted and has a
nice brown color. Remove and using tongs to pick up the handles, transfer to
serving plate. Serve immediately.

French Onion Soup In Cast Iron Cauldrons

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook