French Onion Soup Recipe

From Dorothy McNett's Recipe Book.

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French Onion Soup

From Dorothy McNett's recipes at Walk around Paris and enjoy some onion soup at just about any restaurant! Each time it is made, it has a little different taste due to the onions, etc.! Always delicious!

1/2 cup unsalted butter
4 large onions, white or yellow, sliced
2 - 4 cloves garlic, finely chopped
2 bay leaves
2 - 4 sprigs of fresh thyme
sea salt, as needed depending on the broth used
freshly ground pepper, as desired
1 cup red or white wine
3 - 4 tablespoons all purpose unbleached flour
8 cups beef or vegetable broth, room temperature or warmed in microwave briefly
1 French baguette, sliced
about 1/2 pound grated Gruyere cheese

In a heavy bottomed saute pan or Dutch oven pan, melt the butter and then saute the sliced onion and diced garlic, stirring often, on medium low heat until onion has softened and is browning. This may take 15 - 20 minutes, and is important to develop the caramelized flavor of the onions but do not let them burn. Stir in the bay leaves, thyme, salt and pepper. Add the wine and bring to a boil, and then reduce to simmer and cook until the wine has reduced to about 3 - 4 tablespoons of liquid in the pan. Remove the bay leaves and the thyme and then whisk in the flour to blend nicely. Whisk in the warm broth and then gently simmer for about 5 minutes or more but do not let it boil, just slowly simmer. To serve. preheat broiler. Arrange the baguette slices on a baking sheet and sprinkle each with the grated cheese. Broil 2 - 4 minutes or until cheese has melted and slightly browning. Ladel soup into serving bowls and float 1 - 2 baguette slices on the top and serve!

Recipe created 2017-05-14.

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