Bistro-Style Onion Soup
photo by lazyme
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 5 large onions, halved, sliced 1/4-inch thick (about 7 cups)
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 5 cups beef broth
- 1 cup dry white wine
- 1 cup water
- salt
- 1 pinch dried thyme
- 1 pinch ground nutmeg
- 1⁄4 teaspoon fresh ground pepper
- 12 slices French bread, toasted
- 2 cups grated gruyere or 2 cups swiss cheese
- 3 tablespoons freshly grated parmesan cheese
directions
- Heat butter and oil in Dutch oven over medium-high heat. Add onions and stir to coat. Cook, stirring occasionally, until golden, 10-15 minutes.
- Add garlic; cook, stirring, 1 minute. Stir in flour. Reduce heat slightly and cook, stirring, until most of liquid is absorbed, about 3 minutes.
- Add broth, wine, the water, salt, thyme, and nutmeg to pan. Heat to boiling; skim off fat. Reduce heat and simmer partially covered about 30 minutes. Skim again, then stir in pepper.
- Heat broiler.
- Ladle soup into ovenproof serving bowls set on baking sheet. Place 2 slices bread on each. Sprinkle with Gruyere and press cheese lightly to rims of bowls. Sprinkle with Parmesan.
- Broil until bubbly and golden, 3-5 minutes (do not let cheese burn).
- Transfer hot bowls to plates and serve at once.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!