French Onion Dip Soup with Dijon and Gruyere Croutons

Name: French Onion Dip Soup with Dijon and Gruyere Croutons
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 1 liters beef stock; 4 Tbsps (1/2 stick) butter; 4 servings Salt and coarse black pepper; 237 milliliters creme fraiche; 3 inches Crusty French bread (grocery-store, soft-center, wider than baguette, about cut into 1-inch-thick rounds/slices); 59 milliliters dry sherry; 1 large fresh bay leaf; 4 cloves garlic, finely chopped; 1 teaspoons About ground thyme; 4 servings Sliced Gruyere cheese, for melting; 2 to 3 leeks, trimmed, split lengthwise, sliced into 1/2-inch pieces, cleaned and dried; 4 larges onions, thinly sliced; 4 servings Thinly sliced scallions, for garnish; 4 shallots, halved and sliced; 4 servings Grainy mustard or spicy mustard, such as Guldens; 2 Tbsps Worcestershire sauce

French Onion Dip Soup with Dijon and Gruyere Croutons might be just the Mediterranean recipe you are searching for. This recipe serves 4. This main course has 498 calories, 19g of protein, and 33g of fat per serving. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. A mixture of creme fraiche, to 3 leeks, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. The Super Bowl will be even more special with this recipe.

Instructions

Heat a soup pot over medium heat; add the butter and melt. When the butter foams, add the onions, leeks, shallots, garlic, bay leaf, thyme and salt and pepper. Partially cover and cook, stirring occasionally, until caramelized, about 35 minutes. Deglaze the pot with sherry, then add the Worcestershire and stock. Taste for seasoning when it comes to a bubble. Cool and store for a make-ahead meal.

Ingredients you will need

Salt And Pepper

Worcestershire Sauce

Seasoning

Bay Leaves

Shallot

Butter

Garlic

Onion

Sherry

Leek

Stock

Thyme

Soup

Equipment you will use

Pot

Heat the soup and creme fraiche over medium heat until bubbly and thickened a bit. Toast the bread on the middle rack under the broiler; remove and top one side with the mustard and cheese. Return to the oven to melt the cheese.

Ingredients you will need

Creme Fraiche