The Pioneer Woman Tasty Kitchen
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French Onion Soup

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

I’ve tried multiple recipes, and this one (adapted from Tyler Florence) takes the cake.

Ingredients

  • ½ cups Salted Butter
  • 5 whole Medium Sized Onions, Peeled Halved And Thinly Sliced
  • 1-½ teaspoon Salt, Divided
  • 2 pinches Freshly Cracked Black Pepper
  • 3 cloves Garlic, Chopped
  • 2 sprigs Fresh Thyme
  • 2 whole Dried Bay Leaves
  • 1-½ cup Full-bodied Red Wine (like Cabernet), About 1/2 Bottle
  • 4 Tablespoons All-purpose Flour
  • 2 quarts Beef Broth
  • 1 loaf French Bread Baguette, Sliced Into 1 1/2" Slices And Toasted Until Crisp
  • 8 Tablespoons Fresh Shaved Parmesan Cheese, Divided
  • 16 slices Provolone Cheese

Preparation

In a large stockpot or Dutch oven, melt the stick of butter over medium-high heat. Add the onions, 1 teaspoon salt, and black pepper. Saute for 5-7 minutes, until onions have begun to sweat. Add garlic, thyme, and bay leaves and cook down for 25-30 minutes until onions are extremely soft and caramelized (stirring frequently).

Then add the wine, being sure to scrape the bottom of the pan. Bring to a boil, reduce heat, and then simmer until the wine has evaporated, about 8-15 minutes. Remove the bay leaves and thyme springs. Dust the onions with the flour and cook over medium-low for 5-7 minutes to get rid of the raw flour taste. Add the beef broth, and bring to a simmer for 10 minutes (or until ready to serve).

When ready to serve soup, ladle about 1-1 1/2 cups of soup into an oven safe bowl or soup crock, top with a toasted baguette slice, 1 tablespoon of parmesan cheese, and lastly, 2 slices of provolone cheese. Repeat with remaining bowls of soup. Place all of the prepared soup bowls onto a baking sheet and place in the oven. Broil for 2-5 minutes until the cheese is browned and bubbly (keep a close eye on them). Serve hot.

3 Comments

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sjohnson on 11.6.2011

Do you use white or yellow onions? Does it make a difference?

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hco7416 on 10.28.2011

Did I miss something. Are the onions divided in half. I see where it gives instruction on the onions twice.

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Cookin Cowgirl on 10.28.2011

Looks amazing!!

One Review

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Gigi Fernandez on 12.28.2011

I made this for dinner today. It turned out spectacular. The flavor is very rich and intense. I will definitely be adding this to my rotation.

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