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
Direction
- 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.
- Shred and chop Duck Confit Legs into bite size pieces.
- In a separate large saucepan heat 1 Tbsp. butter, add flour, then stir constantly for 1 minute to form a roux.
- 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.
- 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.
- 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.