Delicious Onion Soup
photo by Rita1652
- Ready In:
- 1hr 40mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 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
- 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).
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Reviews
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Hello Kittencal; This soup is one of the best easy and simple onion soups that I have ever made. Your spice selection gives the soup a very lovely ambience. I did make some small changes and additions. I added a total of 2 teaspoons of sugar to the onions, then added 1 tablespoon of Worcestershire sauce to the soup and left out the salt. Unfortunately, as they say, I "pigged out" and ate 2 bowls of soup, it was that good. This is a must for everyone to try and experience a soup that will excite your taste buds. Thank you KITTENCAL for sharing this with us. It is now Numbber one on my ONION soup list. "Uncle Bill"
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While this was good Kitten, it isn't going to replace my own recipe which is very similar to Mother Martin's Restaurant in Montreal! I used a combo of red & white Spanish onions, 6 cups home-made stock (#80434) topped up with canned broth & Valpolicella which is a good quality wine. I would advise other chefs to reduce the wine to 1 cup as I found it dominated the flavours. Thanx for posting Kitten!