A delightful twist on the classic French Onion Soup, featuring a blend of rich flavors and a touch of creativity.
Peel and thinly slice the onions.
Use a sharp knife to ensure even slices, which helps in uniform cooking.
Melt the butter in a large pot over medium heat.
Ensure the butter doesn't brown; adjust the heat if necessary.
Add the sliced onions to the pot and sauté until they are golden and caramelized.
Stir occasionally to prevent burning and ensure even caramelization.
Sprinkle the flour over the onions and stir well to coat.
This step helps thicken the soup, so ensure the flour is evenly distributed.
Add the salt, pepper, garlic, sugar, parsley, and thyme, and mix thoroughly.
Adjust the seasoning to taste at this stage.
Pour in the white wine and let it simmer for a few minutes to reduce slightly.
This step enhances the flavor by reducing the wine.
Add the beef and chicken stock, and bring the mixture to a gentle simmer.
Simmering allows the flavors to meld together beautifully.
Stir in the cognac and let it heat through.
This adds a rich depth of flavor to the soup.
Toast the slices of French bread until golden.
Toasting prevents the bread from becoming too soggy in the soup.
Place the toasted bread in ovenproof soup bowls and sprinkle with Parmesan cheese.
This creates a delicious base for the soup.
Ladle the soup into the bowls over the bread and cheese.
Ensure each bowl gets an even amount of soup and bread.
Top with shredded mozzarella cheese and place under the broiler until the cheese is melted and bubbly.
Keep an eye on the broiler to prevent burning.
Serve the soup hot and enjoy!
Garnish with a sprinkle of fresh parsley for a pop of color.
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