French Onion Soup
By JMB
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Ingredients
- 4 tablespoons unsalted butter
- 2 pounds thinly sliced yellow onions
- 2 minced cloves garlic
- 1 ½ teaspoons granulated sugar
- 1 tablespoon all-purpose flour
- ¾ cup dry red wine
- 3 ½ cups Beef Stock (preferably homemade, but stock cubes work well)
- Shake of Worchester sauce
- 2 teaspoons chopped fresh thyme
- Salt and freshly ground black pepper
- 1 or 2 Bay leaves
- 4 x ½ inch slices of crusty Italian or French bread
- 1 cup grated Swiss Cheese
- 1 cup grated smoked Swiss Cheese
- ½ cup grated Parmesan cheese
Details
Servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 120mins
Cost Average budget
Preparation
Step 1
Melt butter in a frying pan on medium-low heat. Add onions, spreading them out. Sprinkle with sugar, and cook, stirring as needed to keep onions from sticking, until they are soft, golden brown, and just starting to caramelize – takes about 1 hour.
Sprinkle flour over onions, and stir to coat. Cook for about 5 minutes. Add wine, stock, bay leaves and thyme, and bring to a simmer. Simmer, partially covered, for about 30 minutes, to allow the flavors to combine. Remove the bay leaves and discard. Season with salt and pepper to taste.
Lightly toast the bread slices and set aside. Ladle hot soup into four ovenproof bowls and arrange on a baking sheet. Place 1 slice of toasted bread over each bowl of soup. Mix together the two grated cheeses and sprinkle over bread in each bowl. Sprinkle with parmesan.
Place soup bowls under the broiler until cheese is melted and crusty brown around the edges. Serve immediately.
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