French Onion Soup with Foie Gras & Gruyere
Makes 4 Servings
French onion soup is famous for its deep savory-sweet flavor and perfect pairing with creamy gruyere cheese. Here we’ve given it a fine dining upgrade by sneaking in wild porcini mushrooms for extra umami and foie gras for extra richness.
We used B grade foie gras in this recipe because it’s more affordable and its less sweet flavor is fine with the big flavors in the soup. Of course, this recipe is also a great way to make use of leftover grade A foie gras, which will make it taste even better.
- 1/4oz Dried Porcini Mushrooms
- 6 medium Yellow Onions
- 2 tbsp Unsalted Butter
- 1 tsp Kosher Salt
- ¼ tsp Black Pepper, freshly ground
- 2 tbsp Tomato Paste
- 1 cup Dry White Vermouth
- 1 quart Lowest Sodium Beef Stock or Bouillon
- 2 tbsp Brandy
- 1 tsp Sherry Vinegar
- Foie Gras & Gruyere Topping
- Four 1/2” thick slices of Artisan Bread
- ¼ cup B Grade Foie Gras (we used the trim from deveining the full liver – could substitute A grade)
- Four 1 1/2oz (3/4” to 1” thick) slices of B grade Foie Gras, well chilled (could substitute A grade)
- 4oz Gruyere Cheese, finely grated
- Plus: 4 Wide (3 ½”-4” wide) Ramekins
- Make the Soup:
- Make the Topping:
Save the rendered fat for dressings (replacing the oil), roasting potatoes, etc.
Foie Gras Recipes