Recipes > #CookingWithLiv Recipes > Duck Confit French Onion Soup

Duck Confit French Onion Soup

Name: Duck Confit French Onion Soup
Total time: 60 min
Cuisine: Europe
Ingredients: 4 Legs Duck Confit, Defrosted; 2 Tbsp. Duck Fat; 3 Tbsp. Butter; 4 Large Yellow Onions, Thinly Sliced; 1 Tbsp. Flour; 2 Garlic Cloves, Minced; 1 tsp. Kosher Salt; 8 Cups Beef Stock or Duck Stock; 3/4 Cup Dry White Wine; 1 Tbsp. Red Wine Vinegar; 1 Bunch Thyme Springs; 1 Bay Leave; French Bread, Cut into Slices; 2 Cups Gruyere Cheese, Shredded

Add Duck Confit to this comfort food classic to take your French onion soup to the next level! Topped with crusty baguette slices and lots of gruyere cheese.

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Ingredients

4 Legs Duck Confit, Defrosted
2 Tbsp. Duck Fat
3 Tbsp. Butter
4 Large Yellow Onions, Thinly Sliced
1 Tbsp. Flour
2 Garlic Cloves, Minced
1 tsp. Kosher Salt
8 Cups Beef Stock or Duck Stock
3/4 Cup Dry White Wine
1 Tbsp. Red Wine Vinegar
1 Bunch Thyme Springs
1 Bay Leave
French Bread, Cut into Slices
2 Cups Gruyere Cheese, Shredded

Directions

1
Melt 2 Tbsp. butter and Duck Fat in a large Dutch oven over medium heat. Add onions and salt. Stir and let caramelize for 30-35 minutes.
2
Shred and chop Duck Confit Legs into bite size pieces.
3
In a separate large saucepan heat 1 Tbsp. butter, add flour, then stir constantly for 1 minute to form a roux.
4
Into the saucepan, add in stock, Duck Confit, red wine vinegar, dry white wine, thyme sprigs, and bay leaf then heat on medium-low until onions are finished.
5
Remove herbs and slowly pour in broth into the Dutch oven pan with onions. Bring to a boil for 10 minutes. Add salt & pepper to taste.
6
Heat the broiler and fill 6 individual soup bowls with duck French onion soup. Cover top with 2-3 bread slices then top each bowl with a generous amount of Gruyere cheese. Broil for 3-5 minutes or until cheese melts and browns.