Thursday, November 20, 2014

French Onion Soup

Another recipe served at our French-Inspired Birthday Lunch

French Onion Soup
source: epicurious 
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INGREDIENTS
2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme (rosemary is good too)
2 Turkish bay leaves or 1 California
3/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
2 teaspoons all-purpose flour (I used 2 Tablespoons)
3/4 cup dry white wine (I used a pinot grigio)
4 cups reduced-sodium beef broth (32 fl oz)
1 1/2 cups water
1/2 teaspoon black pepper
6 (1/2-inch-thick) diagonal slices of baguette
1 (1/2-lb) piece Gruyère, Comte, or Emmental (or cheese of choice in quantity desired)
2 tablespoons finely grated Parmigiano-Reggiano

6 (8- to 10-oz) flameproof soup crocks or ramekins (Since my menu included many items, I served the soup in small ramekins)

DIRECTIONS

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

While soup simmers, put oven rack in middle position and preheat oven to 350°F.

Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes. (I sliced baguette, drizzled with olive oil, sprinkled with salt and pepper and toasted in a toaster oven)

Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.

Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.

Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

Other Recipes included on our French-Inspired Birthday Lunch Menu
(two more to follow)

12 comments:

Winnie said...

We loooooooove soup and one of our favorites is an onion soup
It looks delicious and it makes me hungry :)
I'd love to try your version (with veggie broth)
Pinning

Cattails said...

This is John's favorite! Thx!

Lorrie said...

Love French Onion Soup. In fact, we had it for dinner on Tuesday night. Warming, filling and delicious! Your version sounds great.

Tori Leslie said...

This looks great. I don't really care for onions except in small amounts but my hubby would love this. Thanks!

Lynn said...

French Onion Soup has been on my mind recently, this sounds great:@)

Susan said...

Oh LDH, I LOVE onion soup. Just love it. Yours looks scrumptuous. Susan

SavoringTime in the Kitchen said...

Funny, I've been thinking about onion soup lately! This sounds like a delicious recipe.

Debby Ray said...

Mmmm...love me some French onion soup! Thanks for sharing your recipe!

Debbie Huffaker said...

I love onions....hubby not so much. Yummy!

Linda said...

It looks divine! I love French onion soup. Thank you so much for sharing.

Debbie Petras said...

Onion soup is one of my favorites! Thanks for sharing this recipe. It looks so good!

Blessings and love,
Debbie

Tammy said...

My husband and youngest son love French onion soup. :) I just made chickpea, tomato and pasta soup. So yummy! Best wishes,Tammy

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