Melissa d'Arabian's French Onion Soup
Filed under
Soups
Servings: 4
Recipe courtesy Melissa d'Arabian, 2010. Serves 4 to 6.
Ingredients
- 2 tbsp Butter
- 4 Yellow onion, about 1 3/4 pounds, thinly sliced with the grain
- Kosher salt
- Black pepper, freshly ground
- 1 tsp Flour
- 1/2 cup Red wine, dry
- 1 tbsp Thyme, fresh, chopped
- 1 Bay leaf
- 1 tsp Lemon juice
- 2 cup Beef stock
- 2 cup Chicken stock
- 1/2 cup Swiss cheese, grated
- 1 tbsp Parmesan, grated
- 4 slice Baguette, 1 inch thick, on the bias
Directions
- Melt the butter in a heavy Dutch oven over medium-low heat. Add the onions, salt, cover and cook until deeply caramelized, 1 to 1 1/2 hours.
- Raise to medium, sprinkle with the flour and cook 1 or 2 minutes. Deglaze with the wine, add the thyme, bay leaf, lemon juice and stocks and simmer 10 minutes. Season.
- Ladle into 4 ovenproof crocks. Heat the broiler. Mix the cheeses, top each crock with a baguette slice and the cheese and broil until bubbly and browning, about 1 minute.