French Onion Soup
Author: 
Cook time: 
Total time: 
Serves: 6 Servings
 
Ingredients
  • 2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
  • 2 cloves garlic, chopped
  • 5 or 6 sprigs fresh thyme
  • 2 Bay Leaves
  • ½ tsp fine-grain sea salt + more to taste
  • ¼ cup unsalted butter
  • 2 tsp flour (any variety will work)
  • ¾ cup dry white wine (** Note, red wine is great in this soup as well)
  • a small splash of balsamic vinegar
  • a small splash of Worcestershire sauce
  • 4 cups beef broth
  • 1½ cups water
  • ½ tsp freshly ground black pepper
  • 6 (1/2-inch-thick) diagonal slices of baguette
  • 1 (1/2-lb) piece Gruyère, Comte, or Emmental
  • 2 Tbsp finely grated Parmigiano-Reggiano
Instructions
  1. Cook onions, garlic, 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 (~ 45 minutes)
  2. Add flour and cook, stirring, 1 minute.
  3. Add the wine and cook, stirring, 2 minutes.
  4. Add the broth, water, balsamic vinegar, Worcestershire sauce, and pepper
  5. Reduce the heat to low and simmer, uncovered, stirring occasionally (30 minutes)
  6. While soup simmers, put oven rack in middle position and preheat oven to 350°F.
  7. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry (~ 15 minutes)
  8. Remove croûtes from the oven and preheat broiler.
  9. Put soup crocks in a shallow baking pan.
  10. Discard bay leaves and thyme from soup and divide soup among crocks
  11. Float a croûte in each.
  12. Slice enough Gruyere (~ 6 oz total) with a cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
  13. Broil 4 to 5 inches from heat until cheese is melted and bubbly (~ 1 to 2 minutes)
Notes
Nutritional Data by %
% Protein: 22
% Carbs: 19
% Fat: 13

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 the recipe.
Nutrition Information
Serving size: 1 Bowl (1/6 Total Recipe) Calories: 290 Fat: 14.46 Carbohydrates: 14.02 Sugar: 9.16 Protein: 9.54
Recipe by Veggies By Candlelight at https://www.veggiesbycandlelight.com/french-onion-soup/