Triple Onion French Onion Soup

Triple Onion French Onion Soup
Triple Onion French Onion Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    small leeks (about 1/2 lb.)

  • 2

    tablespoons olive oil

  • 3

    medium onions (about 1 lb) thinly sliced about 4 cups

  • 6

    medium shallots (about 1/2 lb), thinly sliced (1 3/4 cups)

  • 2

    tablespoons chopped fresh thyme

  • 1

    fresh or dry bay leaf

  • 1

    tablespoon all purpose flour

  • 1/2

    cup dry sherry or white wine

  • 3

    cups low sodium beef broth

  • 2

    cups water

  • 1/2

    teaspoon salt (i don't add this salt)

  • 1/2

    teaspoon freshly ground black pepper

  • 4 1/4-inch-thick slices whole wheat baguette

  • 4

    ozs. Gruyere cheese, grated (1 cup)

Directions

Cut the dark green tops from the leeks and discard. Halve the remaining tender pale green and white ends lengthwise and then cut them crosswise into thin slices. Transfer the sliced leeks to a bowl of cold water and toss them to allow the sand to drift to the bottom of the bowl. Lift the leeks out of the water with a slotted spoon and pat them dry with paper towels. Heat the oil in a soup pot over medium-high heat. Add the leeks, onions, shallots, thyme and bay leaf. Reduce the heat to medium low, cover, and cook stirring occasionally, until the onions are golden, about 10 minutes. Remove the lid and cook uncovered, stirring frequently until the onions turn a deep golden brown, about 10 minutes more (will probably take more than 10 minutes). Sprinkle the flour over the onions and cook, stirring for 1 minute. Stir in the wine, increase the heat to medium and cook till it it almost evaporated, about 2 minutes. Add the broth, water, salt and black pepper and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until reduced to about 6 cups, about 15 minutes. Meanwhile preheat the oven to 350 degrees. Arrange the slice of bread in one layer on a baking sheet and toast, turning once, until golden on both sides, about 8 minutes. Remove the bay leaf from the soup and divide the soup among 4 heatproof bowls, about 1 1/2 cups of soup each. Top each bowl with a slice of bread, then sprinkle a 1/4 cup of cheese over the top. Place the bowls on a baking sheet and bake until the cheese melts, about 4 minutes. Serve immediately. Makes 4 servings.

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