In a heavy pot, cook onions, thyme, bay leaves,
salt, olive oil and butter over moderate heat, for
about 45 minutes, stirring frequently, until
onions are a deep caramel color. Add flour and
stir, cook for about 1 minute. Stir in wine and
cook for 2 minutes. Stir in broth, water, and
black pepper and bring to a boil. Then reduce to
a simmer and cook, uncovered, another 30 minutes,
stirring occasionally.
When ready to serve, toast baguette slices.
Preheat broiler. Remove bay leaves and thyme
stems from soup. Ladle soup into oven-safe crocks
or bowls. Top with toasted baguette slice, then
grated gruyere, then grated parmesan. Broil until
cheese bubbles and turns light golden brown.
NOTE- If you don't have oven-safe crocks, you can
make cheesy croutons. Place toasted baguette
slices on a baking pan, top with both cheeses.
Broil until cheese bubbles and turns light golden
brown. Place one cheesy crouton on top of each
bowl of soup.
Helpful tips-
1. This recipe is best taken slow, so make sure
to take your time in all the steps of the recipe.
2. In the crocks, make sure to leave enough room
for the bread and cheese.
3. If you don't have oven-safe crocks, put the
baguettes with cheese on a baking sheet and heat
them in the oven, then add it to the soup.
Originally Submitted
2/11/2014
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