Recipe by Kittencal@recipezazz
Your guests won't even care about the main course when they get a taste of this soup --- to save some time toast the baguette slices up to 3 days ahead.
Top Review by Rita~
Very comforting! I used water in place of the beef broth found the onions to be perfect and didn`t need the broth. I did caramelize the onions using this Recipe #203524. Oh I wish I had some more to enjoy! Thanks!
- 2 lbs onions (halved lenghwise then thinly sliced)
- 1 teaspoon sugar
- 1 pinch dried thyme
- 1 large bay leaf
- 1 teaspoon salt
- 1⁄4 cup butter
- 2 teaspoons flour
- 3⁄4 cup dry white wine
- 4 cups sodium-reduced beef broth
- 1 1⁄2 cups water
- 1⁄2 teaspoon black pepper
- 6 slices baguette (sliced diagonally 1/2-inch thick)
- 1⁄2 lb gruyere cheese
- 4 tablespoons grated parmesan cheese
Directions See How It's Made
- Prepare 6 (8-10 ounce) oven-proof soup crocks.
- Melt butter in a heavy pot over medium heat.
- Add in sliced onions, sugar, thyme, bay leaf and salt; cook stirring occasionally until onions are a deep golden brown (this should take about 25 minutes (you may need to do the onions in two batches to caramalize properly).
- Add in flour and cook stirring for 1 minute.
- Stir in wine and cook for 1 minute.
- Sir in broth, water and black pepper; simmer uncovered for about 30-35 minutes.
- While the soup is simmering set the oven rack to middle position at set to 350 degrees.
- Arrange the bread slices on a baking sheet and toast turning once until completely dry (about 15 minutes) remove and set to broiler heat.
- Place the soup crocks on a shallow baking dish.
- Discard the bay leaf from the broth, then divide the broth between the soup crocks.
- Place a slice of the toasted bread on top of the broth (do not push the bread down).
- Place the slices of Gruyere cheese over the top allowing the ends to hang over the rims of the crocks, then sprinkle with grated parmesan cheese.
- Broil 4-5 inches away from the heat until the cheese is melted and bubbly (about 1-2 minutes).