French Onion Soup

As soon as fall starts to come around, this becomes a big favorite of mine! :)

French Onion Soup
Adapted from epicurious.com
French Onion Soup

PREP TIME

45

minutes

TOTAL TIME

95

minutes

SERVINGS

4

bowls

PREP TIME

45

minutes

TOTAL TIME

95

minutes

SERVINGS

4

servings

Adapted from epicurious.com

Ingredients

  • ingredients

  • 2

    lb medium onions, halved lengthwise, then thinly sliced lengthwise

  • 3

    sprigs fresh thyme

  • 2

    Turkish bay leaves or 1 California

  • 3/4

    teaspoon salt

  • 1/2

    stick (1/4 cup) unsalted butter

  • 2

    teaspoons all-purpose flour

  • 3/4

    cup dry white wine

  • 4

    cups reduced-sodium beef broth (32 fl oz)

  • 1 1/2

    cups water

  • 1/2

    teaspoon black pepper

  • 6

    (1/2-inch-thick) diagonal slices of baguette

  • 1

    (1/2-lb) piece Gruyère, Comte, or Emmental

  • 2

    tablespoons finely grated Parmigiano-Reggiano

Directions

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes. While soup simmers, put oven rack in middle position and preheat oven to 350°F. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes. Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan. Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes. - Recipe from Epicurious

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