Prep 10 mins
Cook 55 mins
Rhis is the best onion soup I've ever tasted.
- 4 large onions, sliced and separated into rings
- 1⁄4 cup butter
- 2 tablespoons all-purpose flour
- 5 1⁄4 cups water
- 1⁄2 cup dry white wine
- 1⁄2 cup dry red wine
- 4 chicken bouillon cubes
- 4 beef bouillon cubes
- 2 bay leaves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried sage
- 1⁄4 teaspoon pepper
- 8 1⁄2 inches diagonally sliced French bread
- 8 slices gruyere cheese
- Sauté the onions in butter in Dutch oven over medium heat stirring often for 15 to 20 minutes or until the onions are golden. stir in the flour cook for 1 minute.
- Add the water and the next 8 ingredients. Bring to boil; reduce heat and simmer partially covered for 30 minutes. Discard the bay leaves; ladle the soup into 4 oven-proof soup bowls.
- Place the bowls on a baking sheet. Add 2 bread slices to each bowl with 2 slices of cheese.
- Broil 5 1/2 inches from heat 4 minutes or until cheese is bubbly. Serve at once.
I had a little bit of red and white wines to use up so I went with this recipe and the contrast in flavors really worked well together. It made a nice change from regular onion soup.