French Onion Soup
Ingredients
The soup
-
6
large
yellow onions
-
2
tablespoons
olive oil
-
2
tablespoons
butter
-
1½
teaspoons
salt
-
1
tablespoon
fresh thyme
-
2
teaspoons
flour
-
6
cups
beef stock or veggie broth
-
½
teaspoon
pepper
-
2
bay leaves
bay leaves
-
¼
teaspoon
sherry vinegar
The toppings
-
1
baguette
baguette or French bread
-
6
ounces
Gruyere, Comté or Emmental cheese
-
a few
sprigs
fresh thyme for garnish
Instructions
- Preheat the oven to 350°F.
- Prepare the onions by slicing them into 1/4 inch thick half moons.
- Heat olive oil and butter in a pot, add onions and salt, cover for a few minutes, then cook for about 45 minutes, stirring occasionally.
- While the onions cook, slice the baguette and toast the slices in the oven.
- Once the onions are caramelized, add thyme and cook for an additional 5-10 minutes.
- Stir in flour, then add the broth, bay leaves, and pepper, and simmer for 10-15 minutes.
- Add sherry vinegar and adjust seasoning as needed.
- Ladle soup into ramekins, top with toasted baguette slices and cheese, then bake until bubbly and golden.
- Garnish with thyme and serve immediately.
Nutrition Facts (estimated)
Servings
4-6
Calories
378
Total fat
18.7g
Total carbohydrates
35.6g
Total protein
18.7g
Sodium
1470.5mg
Cholesterol
41.4mg
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