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Our Chef's Recipes

French Onion Soup
Serves 6

  • 1 kg of onions peeled and thinly sliced
  • 5 cloves garlic, peeled and chopped
  • 60 gm butter
  • 50 ml virgin olive oil
  • 1 tsp freshly ground black pepper
  • ½ litre Burgundy red wine
  • 1½ litres of chicken or beef stock
  • 3 chicken stock cubes

In a heavy-bottomed pan melt the butter and oil together over a high heat until the butter starts to brown. Add onions and black pepper and stir. Cover the pan and stir often. After 5 minutes reduce heat and cook with lid on to caramelize the onions. When nicely brown, about 10–12 minutes, add the garlic. Stir and cook for a further 5 minutes. Add wine. Bring to boil to reduce the alcohol. Add 1½ litres of stock and the stock cubes. Cover and bring to boil. After about 10 minutes, use a ladle to skim off any cooking fats that have risen to the surface. Cover and simmer for about an hour. Season to taste.

Croutons

  • 1 baguette
  • 125 ml olive oil
  • 1½ cups of grated Gruyère cheese
  • ½ a cup of grated Parmesan

Heat the oven to 150º C.
Cut the baguette into 20 1 cm thick slices.
Brush both sides of the bread with olive oil and place on a baking sheet. Place in oven for 5 minutes, then turn over for a further 5 minutes. Scatter the Gruyère evenly, followed by the Parmesan and place in oven for a further 7–10 minutes until browned. To serve, place 1 crouton in soup bowl, ladle on soup and then garnish with 2 more croutons.