Monday, January 7, 2008


This soup is even better the next day, so make sure to keep some leftovers.

French Onion Soup
Serves 6

2 lb medium onions, thinly sliced lengthwise
3 sprigs fresh thyme (I used one teaspoon dried and it worked just fine)
2 bay leaves
3/4 tsp. salt
1/2 stick unsalted butter
2 tsp. all-purpose flour
3/4 cup dry white wine
4 cups reduced sodium beef broth (32 fl. oz)
1 1/2 cups water
1/2 tsp black pepper
6 diagonal slices of baguette
1 (1/2 lb) piece Gruyere cheese, grated
2 T finely grated parmesan

Cook onions, thyme, bay leaves, and salt in a large pot over medium heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes.

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.

While soup simmers, put oven rack in middle position and preheat oven to 350 degrees. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes. Remove croutes from oven and preheat broiler.

Discard bay leaves and thyme from soup and divide soup among 6 flameproof soup crocks or ramekins, then float a croute in each.

Add Gruyere cheese to the soup bowls - enough to completely cover the soup and sprinkle parmesan on top. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

*If you anticipate having leftover soup, do not add the croute and cheese to the soup. Just refrigerate the soup and add the croute and cheese when you are ready to eat.


1 comment:

Toni said...

Just discovered your blog today. I adore French onion soup, but have not yet made it. I like the fact that yours doesn't look too salty - the one flaw I find in most of them.