3 ONION SOUP

By lbgtdep

Ingredients

• 3 tablespoons butter 3/4 cup dry red wine
• 1 tablespoon olive oil 1/4 teaspoon freshly ground black pepper
• 2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced 1 quart beef broth
• 2 medium red onions (about 1 3/4 pounds total), halved and thinly sliced 3 sprigs fresh thyme
• 2 medium yellow onions (about 1 3/4 pounds total), halved and thinly sliced 1 bay leaf
• 1 teaspoon coarse kosher salt Garlic Croutons (recipe follows)
• 1 tablespoon all-purpose flour 6 ounces Gruyere cheese, coarsely grated (about 1 1/2 cups)
• Yield: 6 Servings

Preparation

Step 1

Prep: 1 hour 10 min (70 mins) Total: More than 60 min
·
In a large, heavy pot that is wider than it is deep, heat butter and olive oil over medium-high. Add leeks, onions and salt and stir well. Cook, stirring occasionally, until onions soften, release moisture, and are just beginning to brown, about 30 minutes.
·
Reduce heat to medium and continue to cook, stirring often and scraping up any browned bits that have adhered to bottom of pot, until onions are very soft , brown and caramelized, about 30 minutes more. Stir in flour, cook one minute; add wine and pepper, cook one minute more. Add beef broth, thyme and bay leaf. Bring to a boil, reduce heat to medium low and simmer, covered, for 10 minutes.
·
Heat broiler with rack positioned 5 inches below heat source. Ladle soup into six ovenproof bowls; top each with one garlic crouton and about 1/4 cup cheese. Place three soup bowls on a baking sheet and broil until cheese is browned and bubbly, about 2 to 3 minutes. Repeat with remaining three bowls of soup.
·
To make garlic croutons: Heat broiler. Brush 6 slices of baguette with olive oil on both sides and season with salt and pepper. Place on baking sheet and broil until golden, about 1 minute; remove from oven and turn bread slices over. Return to oven and broil 1 to 2 minutes more. Remove from oven and rub toasts with the cut side of half a clove of garlic.