Vincent Price Soupe à L'oignon - Onion Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 tablespoons bacon drippings (you can substitute butter, if you have no drippings)
• 4 large onions, chopped fine
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 1 clove garlic, smashed
• 1 sprig parsley
• 1 pinch thyme
• 1 quart chicken stock
• 1 cup dry wine
• 1 tablespoon cognac
• 6 slices toasted french bread
• olive oil
• 1 cup grated parmesan cheese, divided, for garnish (or more, to taste or according to recipe see below)

Recipe

• 1 (also needed: 6 oven-proof soup bowls.).
• 2 over medium temperature, heat a deep skillet with the bacon drippings or butter.
• 3 add the chopped onions and sauté until just soft.
• 4 add the flour, salt, pepper, and garlic and cook until it is golden brown (careful not to burn).
• 5 add the parsley sprig, thyme, chicken stock, wine, and simmer for 45 minutes, then remove from heat and add the cognac.
• 6 to serve: divide the servings between the six oven-proof bowls, placing the bowls on a baking sheet, with 1 slice of toasted french bread in each bowl.
• 7 to make it soupe à l'oignon gratinée: preheat your oven's broiler setting; you're going to make three layers of thinly sliced bread and parmesan cheese in the bowl, pouring soup into the bowls, topping each layer with parmesan and a little melted butter, then placing the bowls on a baking sheet under the broiler until the cheese melts and forms a golden brown crust.