1 Picture
Ingredients
- 2 medium onions, finely chopped
- 1 tablespoon unsalted butter
- 1 tablespoon Calvados, Applejack, or other brandy
- 4 cups low-salt beef stock
- Kosher salt and freshly ground black pepper
- 4 8 1/2"-thick slices baguette, cut to fit ramekins
- 1 cup grated Gruyère or raclette cheese
Details
Servings 4
Preparation time 40mins
Cooking time 40mins
Adapted from epicurious.com
Preparation
Step 1
Preheat oven to 450°F. Cook onions in a
12" nonstick skillet over high heat, stirring
constantly, until soft and caramelized,
about 15 minutes. Add butter and toss
onions to coat. Remove pan from heat
and stir in Calvados. Return pan to heat
and continue cooking until Calvados is
absorbed, about 30 seconds. Add stock
and bring to a simmer. Simmer until soup
is reduced to 4 cups, about 5 minutes.
Season soup to taste with salt and pepper.
Place ramekins on a rimmed baking
sheet. Divide soup among ramekins. Top
each ramekin with 1-2 slices of bread.
Sprinkle 1/4 cup cheese over each. Transfer
baking sheet with ramekins to oven and
bake until cheese is bubbly and browned
in spots, about 4 minutes.
Per serving: 382 calories, 13 grams fat, 46 grams carbohydrate
Nutritional analysis provided by
Bon Appétit
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