Classic French Onion Soup Recipe from Café Degas

Café Degas on Esplanade Avenue is a favorite among New Orleans locals. The charm is undeniable — it’s intimate with a temperature-controlled deck and awnings that give patrons the sense of dining outdoors even when they aren’t. French-bistro fare — quiche, steamed mussels, ratatouille — fills the menu, but the specials are particularly noteworthy.

Warm up in winter with a bowl of their famous French onion soup, La Gratinée d’Oignon, made with Swiss cheese gratin, then create your personal take on this recipe at home.

Ingredients for Café Degas French Onion Soup

• 2 tablespoons butter
• 2 slices bacon, julienned
• 3 cloves garlic, sliced
• 4 onions, sliced
• 6 ounces white wine
• 1 small bouquet garnish
• 1 bay leaf
• 2 cups chicken stock
• 3 cups beef stock
• 1 tablespoon thyme
• 2 teaspoons black pepper
• 1 tablespoon salt
• 2 cups Swiss or Gruyere cheese, shredded
• Croutons

Method of Preparation

1. Render bacon in butter over low heat.
2. Add garlic and let cook five minutes.
3. Add ¼ onions and cook, stirring until lightly browned.
4. Deglaze with white wine.
5. Add remaining onions, bouquet, bay leaf and stock as necessary and cook for one hour, stirring occasionally.
6. Add thyme, salt, pepper and any remaining stock and cook for three hours until onions are very tender.
7. To serve, put soup in a crock or oven-proof bowl; top with croutons and a handful of cheese. Broil in oven or toast lightly with torch.
8. Serve hot. (Be careful! The cheese will be very hot.)

 Makes half a gallon.

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