Bistros are famous for their modest, simple meals at reasonable prices.
At its finest, bistro cooking is timeless comfort food. This recipe from the first module of the is for a classic bistro dish — onion soup covered in a thick layer of melted cheese. Take the time to caramelize the onions slowly and thoroughly.
Ingredients
- 14 ounces thinly sliced onions
- 1-ounce butter
- 2 fluid ounces Calvados
- 40 ounces white veal stock
- 1/2 ounce salt
- 5 slices baguette
- 1/2 ounce softened butter
- 5 ounces grated gruyère cheese
Instructions
Makes 5 servings
- Sauté the onion in butter over medium-high heat until well browned, about 30 minutes.
- Deglaze the pan with the calvados and add the white veal stock. Simmer for another 35-40 minutes. Adjust the seasoning with salt.
- Brush the baguette slices with the softened butter. Brown the bread under the broiler until toasted.
- Top each piece of toasted bread with the grated gruyère cheese. Portion the soup into individual, heatproof serving containers.
- Place a prepared croûte on top of each portion of soup, and brown under the broiler for 3-4 minutes. Serve immediately.
