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. ---------------------------------------------------------------------------
Nutrition
Ingredients
