For those of you that have been fortunate enough to sample a delicious oniony-beefy flavor of great onion soup here’s your recipe. Now you can make it yourself. Do you remember the stringy cheese wrapped around tender onion pieces that tantalized every taste bud in your mouth? Don’t forget about dipping a crusty piece of baguette drenched in toasted cheese into the bowl to absorb even more of that wonderful broth… This recipe calls for 5 different kinds of cheese, each cheese compliments the next to hurdle your taste buds into food heaven!
Ingredients:
3-4 large white onions.
2 cloves of garlic, chopped.
2 Bay Leaves.
1 cup red wine.
1/2 cup of butter.
3 sprigs of fresh Thyme.
5 Tbsp. all purpose flour.
2 quarts of beef broth.
1 tsp. salt.
1/2 tsp white pepper.
1/2 cup of Mozzarella cheese, grated.
1/2 cup of Fontina cheese, grated.
1/2 cup of Gruyere cheese, grated.
1/2 cup of Parmesan cheese, grated.
1/2 cup of Swiss cheese, grated.
1 fresh Baguette.
Directions:
- Melt the stick of butter in a Dutch Oven over medium heat.
- Add onions and cook about 10 minutes stirring every few minutes.
- Add garlic, bay leaves, thyme, salt, and pepper and cook until onions are very soft and caramelized, about 25 to 30 minutes.
- Add wine and increase heat to bring the mixture to a boil.
- Reduce heat to simmer and allow all the wine to evaporate and the onions are dry.
- Discard the bay leaves and thyme sprigs
- Dust the onions with the flour and stir to coat them completely.
- Increase heat to medium-low and cook off the raw flour taste, about 10 minutes.
- Add the beef broth, bringing the soup to a boil.
- Reduce to a simmer for 10 minutes.
- Season to taste with additional salt and pepper if needed.
Preparing the Baguette:
- Preheat the broiler.
- Slice baguette diagonally into slices 1/2″ to 3/4″ thick.
- Arrange baguettes on a lined baking sheet in a single layer.
- Spray or brush each baguette lightly with olive oil on both sides.
- Sprinkle each baguette with a mixture of cheeses.
- Broil the baguettes until golden brown. 3-5 minutes.
Serving suggestions:
- Ladle soup into oven-safe bowls.
- Cover the soup with two toasted baguettes.
- Cover baguettes with a hardy mixture of cheeses.
- Place oven-safe bowls under the broiler until cheese becomes golden brown and serve with additional baguettes.,
- OR
- Ladle the soup into oven-safe bowls.
- Add a hardy portion of each cheese into the bowl.
- Place oven-safe bowls under the broiler until cheese becomes golden brown and serve with additional baguettes.,
- OR
- Ladle the soup into oven-safe bowls.
- Cut several baguettes into crouton-size pieces.
- Top the soup with croutons and cover with a hardy mixture of cheese.
- Place oven-safe bowls under the broiler until cheese becomes golden brown and serve with additional baguettes.
