This was a big hit at the couples’ cooking classes. A nice change of pace to the toasted bread with cheese.
- 1 stick butter
- 4 pounds yellow onions, sliced 1/4-inch into half circles
- 1 teaspoon sugar
- 1 tablespoons all-purpose flour
- 1 cup cognac
- 5 cups beef stock
- 2 cans beef consommé
- sachet with fresh thyme, rosemary, parsley, peppercorns & garlic cloves
- salt and freshly ground black pepper
- 18 fresh cheese ravioli for 6 bowls of soup
Melt butter in a large Dutch oven or heavy pot on medium heat. Add onions. Sauté and get them nice and brown. The secret to great French onion soup is the caramelization of the onions. Deglaze the pan with warm water several times during this 45 minute process. Just enough water to coat the bottom of the pan so you pick up all the rich goodness. The last two deglazes you will do with the cognac, 1/2 cup each time.
Add the beef broth, consommé and sachet. Cook, partially covered, for about 45 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
When soup is almost finished cook your fresh ravioli in boiling water. Fresh ravioli will take approximately 4 to 5 minutes. Place 3 ravioli in the bottom of each soup bowl. Ladle in hot soup and garnish with fresh minced parsley.
