French Onion Soup
By shuee
1 Picture
Ingredients
- 1) 1/2 cup unsalted butter
- 2) 4 onions (sliced)
- 3) 2 garlic cloves (chopped)
- 4) 2 bay leaves
- 5) 2 fresh thyme sprigs
- 6) Kosher salt and freshly ground black pepper
- 7) 1 cup red wine, about 1/2 bottle
- 8) 3 heaping tablespoons all-purpose flour
- 9) 2 quarts beef broth
- 10) 1 baguette (sliced)
- 11) 1/2 pound grated Gruyere/Fontina
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
1) Melt the stick of butter in a large pot over medium heat.
2) Add the onions, garlic, bay leaves, thyme and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
3) Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
4) Discard the bay leaves and thyme sprigs.
5) Dust the onions with the flour and give them a stir.
6) Turn the heat down to medium low so the flour doesn't burn and cook for about 10 minutes to cook out the raw flour taste.
7) Now add the beef broth, bring the soup back to a simmer and cook for 10 minutes.
8) Season, to taste with salt and pepper.
Step 2
1) Preheat the boiler, arrange baguette slices on a baking sheet in a single layer.
2) Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3-5 minutes.
3) Ladle the soup in bowls and float several of the Gruyere croutons on top.
Review this recipe
Not too fond of the bay leaves in this. Personally I like my soup better. Basically the same but I don't use the bay leaf or thyme sprigs. After the onions are cooked I add a teaspoon of white sugar instead of flour. Add broth, 3/4 cup red wine, garlic, pinch of oregano and simmer. I don't add salt as cheese contains enough salt. Lay the toast on the bowls of soup, then your grated cheese with a fine sprinkling of parmesan. bake until bubbling and golden..
Commented by Rose S
French onion soup looks and taste great
Commented by charron