french onion soup
Posted: 11 Sep 2015, 05:24
for 2
2 oven-safe soup crocks
2 yellow onions, sliced
1 clove garlic
1 baguette, thickly sliced (brushcetta)
6-10 oz gruyere cheese
4 cups stock (beef, chicken, or veg)
2 tbsp butter
1 tbsp olive oil
1 tbsp salt
1 tsp thyme
1 tsp sage
2 tbsp dry white wine
1 tbsp flour
about 3 hours
On the lowest heat at which the butter will sizzle, melt the butter with the oil.
Add onions and salt, stir. This should take at least an hour to cook down to a nice golden brown. If the heat is too high and it starts to blacken on the edges, start over.
Once the onions are soft and dark gold, add the wine and cook down quickly for 2 mins.
Add flour and stir for 1 minute.
Add stock, thyme, and sage. Let simmer for 20 mins. While this is going on:
Toast the baguette slices, then rub the cut-in-half clove of garlic on each side. Shred the cheese. Preheat oven to 400 degrees.
At the end of 20 minutes, ladle the soup into each crock. Layer bread across the surface, then completely cover bread with the cheese. You cannot put too much cheese on this.
Bake/broil in the oven until the cheese is melty and starting to crisp.
Eat.
2 oven-safe soup crocks
2 yellow onions, sliced
1 clove garlic
1 baguette, thickly sliced (brushcetta)
6-10 oz gruyere cheese
4 cups stock (beef, chicken, or veg)
2 tbsp butter
1 tbsp olive oil
1 tbsp salt
1 tsp thyme
1 tsp sage
2 tbsp dry white wine
1 tbsp flour
about 3 hours
On the lowest heat at which the butter will sizzle, melt the butter with the oil.
Add onions and salt, stir. This should take at least an hour to cook down to a nice golden brown. If the heat is too high and it starts to blacken on the edges, start over.
Once the onions are soft and dark gold, add the wine and cook down quickly for 2 mins.
Add flour and stir for 1 minute.
Add stock, thyme, and sage. Let simmer for 20 mins. While this is going on:
Toast the baguette slices, then rub the cut-in-half clove of garlic on each side. Shred the cheese. Preheat oven to 400 degrees.
At the end of 20 minutes, ladle the soup into each crock. Layer bread across the surface, then completely cover bread with the cheese. You cannot put too much cheese on this.
Bake/broil in the oven until the cheese is melty and starting to crisp.
Eat.
