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French Onion Soup
Nb persons: 6
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PRINT FRENCH ONION SOUP This classic recipe for French Onion Soup is comforting PREP TIME: 10 MINS COOK TIME: 50 MINS TOTAL TIME: 1 HOUR INGREDIENTS: | |
4 c - 4 lbs | yellow onions, peeled and thinly sliced, (approximately 5-6 large onions) |
3 tablespoons | butter |
4 cloves | garlic, minced |
3 tablespoons | flour |
1 tbls | cooking sherry |
1/2 c | white wine |
3-6 cups | beef stock |
1 tbls | worcestershire sauce, (optional) |
1 | bay leaf |
3 sprigs | thyme, (or 1 teaspoon dried thyme) |
a few generous pinches | salt, to taste |
freshly ground black pepper, to taste | |
baguette | |
grated cheese, (Gruyere, Asagio, Swiss, or Mozzarella) |
DIRECTIONS:
In a large heavy-bottomed stockpot, melt the butter over medium-high heat. Add the onions and saute until well browned and caramelized (but not burnt), about 30-40 minutes, stirring every few minutes. Add garlic and sauté for 1 minute. Stir in the flour and cook for an additional 1 minute. Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
Add the stock, worcestershire sauce (optional), bay leaf, and thyme. Bring to a simmer. Then reduce heat to medium-low and simmer for at least 10-15 minutes, partially-covered. Season to taste with salt and pepper. Discard the bay leaf and sprigs of thyme.
Preheat oven to 400 degrees F. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet. Bake for 6-8 minutes, until the bread is toasted and golden around the edges. Remove and set aside.
Switch the oven to the broiler. When ready to serve the soup, place your oven-safe bowls or crocks on a thick baking sheet. Ladle the soup into each of them, then top with a baguette slice and your desired amount of cheese (I used about 1/4 cup shredded cheese for each). Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes until the cheese is melted and bubbly. Remove and serve immediately.
*If you do not have access to a broiler or would like to save time, I also love just topping this soup with croutons and shredded cheese.
(Recipe updated in January 2015.)
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