soupe a l'oignon au fromage
Ooey gooey is the best way to describe this variation on the standard French Onion Soup... but heck, I LOVE cheese! - Geoffry
prep time
45 Min
cook time
1 Hr 15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 pounds spanish onions
- 3 sprigs fresh thyme
- 2 - turkish bay leaves
- 3/4 teaspoon coarse sea salt
- 1/2 stick unsalted butter
- 3/4 cup dry white wine
- 2 tablespoons ap flour
- 4 cups low-sodium beef broth
- 1 1/2 cups water
- 1/2 teaspoon fresh ground black pepper
- 6 slices diagonal slices of baguette
- 1/2 pound block of gruyère
- 2 tablespoons finely grated parmigiano-reggiano
- 4 tablespoons finely chopped fresh chives
How To Make soupe a l'oignon au fromage
-
Step 1Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate 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°F. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes. Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan. Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes. Garnish with chopped chives and serve!
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