French Onion Soup
Ingredients
The Soup
-
1
tablespoon
olive oil
-
3
large
white onions, thinly sliced into half moons
-
2
tablespoons
butter
-
2
tablespoons
all-purpose flour
-
½
cup
white wine
-
2
pieces
bay leaves
-
2
cloves
garlic, minced
-
2
teaspoons
fresh thyme (plus thyme sprigs for garnish)
-
3
cups
beef stock
-
1
cup
chicken stock
-
to taste
salt and pepper
The Topping
-
as needed
Baguette slices
-
½-¾
cup
Parmesan cheese, freshly grated (or Gruyère)
Instructions
- Heat olive oil in a Dutch oven and cook sliced onions on medium heat for 15-20 minutes, stirring often.
- Add butter, salt, and pepper to the onions, then reduce heat to low and caramelize until deep brown.
- Stir in flour and cook for 1-2 minutes, then add wine and scrape the bottom of the pan.
- Add bay leaves, garlic, and thyme, then stir.
- Pour in beef and chicken stock, bring to a boil, then simmer uncovered for 15-20 minutes, seasoning to taste.
- Prepare the bread by buttering both sides and toasting in the oven or skillet for 5-7 minutes.
- Divide the soup into oven-safe ramekins, top with toasted bread and grated cheese.
- Broil in the oven for 2-3 minutes until cheese melts, then serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
225
Total fat
13g
Total carbohydrates
15g
Total protein
10g
Sodium
645mg
Cholesterol
25mg
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