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To beat the chill, you can’t go wrong with a piping hot bowl of French Onion Soup. Flavorful and topped off with melted Gruyere goodness. Switch it up with Havarti, provolone or a combo of all three! This will yield 4 to 6 servings, depending on the size of your bowls.
In a Dutch oven over medium heat, saute the onions in butter and olive oil for about 45 minutes or until onions are almost caramelized.
Sprinkle the flour over the onions, stir and cook for about a minute. Add the pepper.
De-glaze the pan by stirring in the red wine. Add the Worcestershire, bay leaf (I recommend using the bay leaf if using canned beef broth) and broth. Gently simmer for 45 minutes or so.
Turn the broiler to high. Put the baguette slices on a baking tray. Lightly toast them under the broiler.
Place 4-6 oven safe bowls on a sturdy cookie sheet. Ladle soup into the bowls and add a baguette slice to each. Top with 2 to 3 slices of Gruyere cheese and sprinkle with Parmesan. Broil for 3-5 minutes, until nicely browned and bubbly.
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