French Onion Soup
Serves: 2
Eloise Gerhold
1 January 1970
Based on User reviews:
54
Spice
44
Sweetness
56
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Unsalted Butter450 g
Gruyere (grated)Directions:
1
Watch how to make this recipe
2
Melt the stick of butter in a large pot over medium heat
3
Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes
4
Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes
5
Discard the bay leaves and thyme sprigs
6
Dust the onions with the flour and give them a stir
7
Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste
8
Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes
9
Season, to taste, with salt and pepper
10
When you're ready to eat, preheat the broiler
11
Arrange the baguette slices on a baking sheet in a single layer
12
Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes
13
Ladle the soup in bowls and float several of the Gruyere croutons on top
14
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese
15
Put the bowls into the oven to toast the bread and melt the cheese