French Onion Soup

Name: French Onion Soup
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 3 inches thick) diagonal slices of baguette; 1 teaspoons black pepper; 177 milliliters dry white wine; 2 teaspoons all-purpose flour; 3 sprigs fresh thyme; 227 grams Gruyère, Comte, or Emmental; 32 fl. oz.s cups reduced-sodium beef broth; 907 grams onions, halved lengthwise, then thinly sliced lengthwise; 2 Tbsps finely grated Parmigiano-Reggiano; 1 teaspoons salt; 2 Turkish bay leaves or 1 California; 59 milliliters 1/2 stick unsalted butter; 355 milliliters water

French Onion Soup might be just the main course you are searching for. One portion of this dish contains about 16g of protein, 21g of fat, and a total of 332 calories. This recipe serves 6. It is perfect for Autumn. A mixture of onions, thyme, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 5 hours. Louis Onion Soup Gratinee – this is a new take on the classic French Onion Soup, French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette, and Crockpot French Onion Soup with Cheesy French Toast.

Instructions

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes.

Ingredients you will need

Bay Leaves

Butter

Onion

Thyme

Salt

Equipment you will use

Pot

Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

Ingredients you will need

Pepper

Broth

All Purpose Flour

Water

Wine

While soup simmers, put oven rack in middle position and preheat oven to 350°F.

Ingredients you will need

Soup

Equipment you will use

Oven

Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

Ingredients you will need

Bread

Toast

Equipment you will use

Baking Sheet

Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.

Equipment you will use

Baking Pan

Oven

Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.

Ingredients you will need

Bay Leaves

Parmigiano Reggiano

Gruyere

Cheese

Thyme

Soup

Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

Ingredients you will need

Cheese

Soups and croûtes can be made 3 days ahead (but do not add croûtes and cheese to soup); cool completely, uncovered, then chill soup, covered, and keep croûtes in an airtight container at room temperature. Reheat soup before proceeding with recipe.

Ingredients you will need

Cheese

Soup