French Onion Soup
 

French Onion Soup

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This French onion soup is so comforting and satisfying on a cold day.

SERVING SIZE

6

INGREDIENTS

4 medium-large yellow onions, thinly sliced

3 tablespoons butter

1 tablespoon olive oil

2 garlic cloves, minced

1 teaspoon salt

1 teaspoon fresh ground pepper

2 tablespoons flour

3/4 cup dry white wine or vermouth

10 cups chicken, vegetable or beef broth (we used chicken)

1 loaf baguette

1 cup Emmenthal cheese, shredded

1 cup Gruyere cheese, shredded

 

INSTRUCTIONS

Using a Dutch oven or large pot, melt the butter over medium heat. Add the onions and cook for approximately 15 minutes, stirring occasionally.

Add the garlic, salt and pepper and cook 30-40 minutes, stirring occasionally and scraping up the brown bits on the bottom of the pan. Each time you stir the onions, try to put them back into a thin layer covering the bottom of the pan. You may need to decrease the heat as the onions continue to cook down. After cooking, the onions should be browned and very, very soft by this point.

Add the flour and stir until combined, approximately 1 minute. Add the wine or vermouth and cook until absorbed. Pour in the broth and bring to a boil. Reduce the heat to a simmer and cook 30-40 minutes.

Preheat the oven to 400 degrees Fahrenheit. Place 6 ovenproof bowls on a baking sheet and ladle the soup into the bowls. Slice the baguette and place two slices in each bowl. Sprinkle cheese over the top and place the baking sheet in the oven. Cook for 20 minutes on the upper rack until the cheese is melted and browned. Enjoy immediately.

  PRINT VERSION

vegetable plate

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