cheese smothered onion soup

Name: Cheese Smothered Onion Soup
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 tablespoon(s) butter; 8 cup(s) thinly sliced spanish onions (about 2 or 3); 1/4 teaspoon(s) dried thyme leaves; 1/4 teaspoon(s) freshly ground black pepper; 2 tablespoon(s) all purpose flour; 6 cup(s) beef stock; 1 tablespoon(s) olive oil; 1 large clove garlic, minced; 6 slice(s) french bread, about 3/4-inches thick; 2 cup(s) shredded gruyere cheese

(1 RATING)

60 Pinches 1 Photo

Nancy Allen

Wentzville, MO

Updated on Dec 24, 2012

This is a smooth, creamy, onion soup with lots of shredded Gruyere Cheese on the top, just the best.

Rate

prep time

cook time 30 Min

method Stove Top

yield 4 servings

Ingredients

3 tablespoons butter
8 cups thinly sliced spanish onions (about 2 or 3)
1/4 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper
2 tablespoons all purpose flour
6 cups beef stock
1 tablespoon olive oil
1 large clove garlic, minced
6 slices french bread, about 3/4-inches thick
2 cups shredded gruyere cheese

How To Make cheese smothered onion soup

Step 1

In a dutch oven or large heavy saucepan, melt butter over medium heat. Add onions, thyme and pepper; cook, stirring often, for 15 minutes or until onions are tender and a rich golden color. Blend in flour; stir in stock Bring to a boil, stirring until thickened. Reduce heat to medium-low, cover and simmer for 15 minutes.

Step 2

Meanwhile, position oven rack 6 inches from broiler; preheat broiler. In a small bowl, combine olive oil and garlic; lightly brush oil mixture over both sides of bread. Arrange on baking sheet; place under broiler and toast on both sides.
Step 3

Place toasts in deep ovenproof soup bowls; sprinkle with half the cheese. Arrange bowls in large shallow baking pan. Ladle hot soup in bowls. Sprinkle with remaining cheese. Place under broiler for 3 minutes or until cheese melts and is lightly browned. Serve immediately.
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