French Onion Soup In Cast Iron Cauldrons

5 from 1 vote

French Onion Soup In Cast Iron Cauldrons

If, like myself, you're a lover of French Onion Soup, then this recipe is for you. What you get as typical restaurant fare just doesn't do this great soup justice. Lot's of onion and a Cognac infused broth make is must try. We served this great soup in mini cast iron cauldrons for easy serving. Like any good soup, it takes some time to prepare properly. You won't be disappointed. Promise.

Prep Time45

Cook Time1

Total Time1 45

Course: Soup

Cuisine: French

Keyword: French, Onion, Soup

Servings: people

Calories: 430kcal

Equipment

Cast Iron Dutch Oven
Lodge 1 Pt. Cauldron
Wooden spoons
Zyliss Mandolin

Ingredients

2 lb onions Slivered
2 teaspoons sugar
1 tablespoon flour
3.5 cups Beef Stock Boiling
2 cups water
1/4 cup Cognac
1.5 teaspoons Salt
1/2 teaspoon Pepper
16 slices mediumFrench Baguette Sliced thick
1/2 cup Grated Parmesan Cheese Use the good stuff.
10 oz Mozzarella Cheese Sliced thick

Instructions

In a large pot, bring beef stock to a simmer. Pre-heat an oven to 400 degrees.
Melt Butter in a 5 qt Cast Iron Dutch Oven over a medium heat. Add the onion and sugar, cover and cook for about 15 minutes. Uncover and continue to cook until the onions are brown and caramelized. About 20 minutes or until well caramelized, not burnt. Bring the stock to a boil.
Add the flour into the onion mixture and incorporate well. Slowly add the boiling beef stock, water, 3 tbsp. Cognac, salt, and pepper, and bring mixture to a boil for about 5 minutes. Reduce heat and simmer partially covered for 45 minutes.
Uncover, have a taste, adjust the seasoning with a bit more salt or pepper to taste, and add the remaining tbsp. of Cognac. Continue to simmer while preparing the finishing.
While the soup is simmering, toast the bread slices in the oven about 5 minutes per side. They should be well toasted.
Place the cauldrons on a sturdy cookie sheet and arrange the bread on top. Sprinkle with the parmesan cheese and arrange mozzarella to cover the top.
Turn the broiler on and place cauldrons in oven till cheese has melted and has a nice brown color. Remove and using tongs to pick up the handles, transfer to serving plate. Serve immediately.

Video

Notes

Notes

1) The original recipe calls for brie on the top. We stuck with mozzarella just out of tradition.

2) If you've never used cast iron to cook in be forewarned that while it takes a little longer to heat, when it's hot it stays hot. Things happen a lot faster so keep an eye on what you're cooking. Be extremely careful removing the cauldrons from the broiler to avoid burns. A good set of wooden spoons goes great with cooking in cast iron.

3) If you're used to the French Onion Soup served in most restaurants which is usually a few onions at the bottom of bowl with broth on top this might not be for you. We
picked it because it was a thick, rich standalone dish we could serve up with a salad on the side.

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