French Onion Soup
Filed under
Soups
Bob's copy adds a tablespoon of Worcestershire and Swiss or mozzarella as alternatives to Gruyere. Or ladle into bowls, top each with 2 slices of bread and the cheese, and melt it in the oven.
Ingredients
- 8 tbsp Unsalted butter, 1/2 cup
- 4 Onion, sliced
- 2 clove Garlic, chopped
- 2 Bay leaf
- 2 sprig Thyme, fresh
- Kosher salt
- Black pepper, freshly ground
- 1 cup Red wine, about 1/2 bottle
- 3 tbsp Flour, all-purpose, heaping
- 2 qt Beef broth
- 1 tbsp Worcestershire sauce
- 1 Baguette, sliced
- 1/2 lb Gruyere cheese, grated, or Swiss or mozzarella
Directions
- Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, salt and pepper and cook until very soft and caramelized, about 25 minutes.
- Add the wine, bring to a boil, then simmer until it has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme.
- Dust the onions with the flour and stir. Turn to medium-low so the flour doesn't burn and cook 10 minutes.
- Add the broth (and Worcestershire), bring back to a simmer and cook 10 minutes. Season.
- Heat the broiler. Lay the baguette slices on a baking sheet, sprinkle with the cheese and broil until bubbly and golden, 3 to 5 minutes. Float several on each bowl of soup.