French Onion Soup
A little bowl of heaven this is, served piping hot, topped with toasty bread and cheese that is melted and bubbly. This soup is perfect for when it's cold outside, and you just want to sit back and enjoy something warm and satisfying. It's a great comfort food. French onion soup is actually a very simple soup to make, it is a gourmet dish that anyone can prepare. Simple and frugal ingredients add up to one amazing dish! There are a billlion and one recipes for onion soup, some that cook all day....which I find daunting. I happened to like this one alot. The most important step, is caramelizing the onions, a nice low flame and some patience will do the trick. I hope you give it a try.
¼ cup unsalted butter
3 large onions, thinly sliced
2 dried bay leaves
½ tsp fresh thyme, chopped ( I used dry)
2 tbsp all purpose flour
½ cup red wine
1 tbsp balsamic vinegar
4 cups Beef Broth
½ tsp black pepper
1 baguette, 1/2” slices, toasted
1 cup gruyere cheese, shredded ( I used mozzarella )
3 tbsp Parmesan cheese, grated
Directions
1. In a large stock pot, melt the butter on medium low heat. Add the sliced onions and bay leaves and sauté until the onions are nice and soft. Cook about 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
2. Add the thyme and flour and continue to sauté for 3 minutes. Add the balsamic vinegar and wine and cook for 2 more minutes or until the wine evaporates.
3. Add the broth and black pepper and continue to cook for 15 minutes.
4. Portion the soup into 6 oven proof bowl. Place two slices of the toasted baguette on top, cover with gruyere and parmesan cheese.
5. Broil in the oven until the cheese bubbles and turns golden brown.
recipe source
¼ cup unsalted butter
3 large onions, thinly sliced
2 dried bay leaves
½ tsp fresh thyme, chopped ( I used dry)
2 tbsp all purpose flour
½ cup red wine
1 tbsp balsamic vinegar
4 cups Beef Broth
½ tsp black pepper
1 baguette, 1/2” slices, toasted
1 cup gruyere cheese, shredded ( I used mozzarella )
3 tbsp Parmesan cheese, grated
Directions
1. In a large stock pot, melt the butter on medium low heat. Add the sliced onions and bay leaves and sauté until the onions are nice and soft. Cook about 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
2. Add the thyme and flour and continue to sauté for 3 minutes. Add the balsamic vinegar and wine and cook for 2 more minutes or until the wine evaporates.
3. Add the broth and black pepper and continue to cook for 15 minutes.
4. Portion the soup into 6 oven proof bowl. Place two slices of the toasted baguette on top, cover with gruyere and parmesan cheese.
5. Broil in the oven until the cheese bubbles and turns golden brown.
recipe source
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