French Onion Soup

Soupe a l'oignon before grilling.
Soupe a l'oignon before grilling.


French onion soup pre-melt by @frenchandparfait_ There are literally thousands of recipes for French onion soup on the web but in my humble opinion, as long as you’ve got the cheesy-melty-crusty toasts down, you’re good to go.

2 onions, peeled and very thinly sliced
4 tablespoons butter, divided
1 tablespoon flour
1 cup white wine
5 cups beef stock
1 teaspoon salt
1 teaspoon ground black pepper
4 large slices of whole-grain bread
1/2 cup grated gruyère or comté cheese

Preheat the oven to 450°F.
Heat a saucepan over medium-high heat, and cook the onions with 3 tablespoons butter. Stir constantly with a wooden spatula for about 5 minutes. When the onions are golden, sprinkle the flour in and let the onions brown slightly. Pour the white wine over the onions, bring to a boil over high heat, and then pour in the beef stock. Add salt and pepper, cover, reduce to medium-high heat, and cook for 10 minutes.
Spread the rest of the butter on the slices of bread, and toast them in the hot oven, flipping them to make sure each side gets slightly browned.
Pour the soup into ovenproof soup bowls or a large casserole dish. Cover with the grilled toast, and sprinkle generously with grated cheese. Leave in the oven for 10 minutes don’t allow the grated cheese to get too brown.
Serve very hot.
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