French Onion Soup (Print Version)
# Ingredients:
01 -
Thinly slice 4 pounds of yellow onions after peeling.
02 -
3 tablespoons of butter.
03 -
Finely mince 4 garlic cloves.
04 -
3 tablespoons of all-purpose flour.
05 -
Half a cup of dry white wine.
06 -
6 cups of beef broth.
07 -
1 teaspoon of Worcestershire sauce.
08 -
1 bay leaf.
09 -
3 sprigs of fresh thyme or 1 teaspoon dried thyme.
10 -
Add salt and black pepper as needed.
11 -
Baguette to use as a topping.
12 -
A mix of cheeses like Gruyere, Asiago, Swiss, or mozzarella.
# Instructions:
01 -
In a big stockpot, warm the butter over medium heat.
02 -
Toss in onions and stir occasionally for 30 minutes until deeply golden.
03 -
Stir in the minced garlic and cook around 2 minutes.
04 -
Mix the flour into the pot and let it cook briefly, about a minute.
05 -
Pour in the wine and scrape the pot to release any stuck-on bits.
06 -
Add the broth, Worcestershire sauce, thyme, and bay leaf to the pot.
07 -
Let the soup come to a gentle boil, lower the heat, cover the pot, and cook for 10 minutes.
08 -
Pull out the thyme sprigs and bay leaf.
09 -
Taste and adjust the salt and pepper levels until you're happy.
10 -
Set the oven to 400°F and let it heat up.
11 -
Lay out slices of baguette and bake them for 6-8 minutes to crisp them up.
12 -
Switch on the broiler. Ladle the soup into oven-safe bowls, top with bread, add cheese, and broil for 2-4 minutes till cheese is bubbly and golden.
# Notes:
01 -
Use bowls safe for the oven when broiling.
02 -
Vegetable broth works just fine instead of beef.
03 -
Near the end of caramelizing, keep stirring the onions more often.