French Onion Soup

Name: French Onion Soup
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 3 bay leaves; 8 slices crusty bread (about the size of the top of the soup crocks); 473 milliliters dry white wine; 3 sprigs fresh thyme; 710 milliliters shredded Gruyere; 8 servings Kosher salt and freshly ground black pepper; 2 liters low-sodium beef broth; 6 Tbsps unsalted butter; 8 mediums yellow onions, thinly sliced

French Onion Soup might be just the Mediterranean recipe you are searching for. This recipe serves 8. This main course has 573 calories, 28g of protein, and 26g of fat per serving. From preparation to the plate, this recipe takes about 2 hours and 10 minutes. If you have bay leaves, onions, thyme, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Special equipment: Eight 12-ounce soup crocks

Ingredients you will need

Soup

Melt the butter in a very large Dutch oven or pot over medium heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add half the onions and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Top with the remaining onions and sprinkle with 1/2 teaspoon salt and more pepper.

Ingredients you will need

Pepper

Onion

Salt

Add the bay leaves and thyme and cook, stirring occasionally, until the onions are very soft and just begin to turn brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions.)

Ingredients you will need

Bay Leaves

Onion

Thyme

Equipment you will use

Frying Pan

Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes.

Ingredients you will need

Wine

Equipment you will use

Pot

Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors have come together and the soup is rich, about 45 minutes. Season with 1/2 teaspoon salt and a few grinds of black pepper. Either keep the soup warm on a low burner or cool completely, refrigerate and reheat later. (The cooked soup can be refrigerated for up to 2 days or cooled and frozen for up to 1 month.)

Ingredients you will need

Black Pepper

Beef Broth

Water

Salt

Soup

Preheat the broiler.

Equipment you will use

Broiler

Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of bread on top of each and cover with Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes. Repeat with the remaining soup, bread and Gruyere.

Ingredients you will need

Gruyere