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French Onion Soup With Cheese Croutons

New.Wife's picture
Ingredients
  Spanish onions 2 Pound (2-3 Onions)
  Vegetable oil 2 Tablespoon
  Butter 2 Tablespoon
  Garlic 1 Clove (5 gm), finely chopped
  All-purpose flour 2 Tablespoon
  Canned beef broth 27 1⁄2 Ounce (2 Cans, 13 3/4 Ounce Each)
  Bay leaf 1
  Thyme leaf 1⁄2 Teaspoon, crumbled
  Salt 1⁄2 Teaspoon
  French bread slice 4 , diagonally sliced to 3/4 inch thick
  Garlic 1 Clove (5 gm), crushed
  Gruyere cheese slices 4 (Thin Or As Needed)
  Parmesan cheese 2 Teaspoon, grated
  Lemon juice 2 Teaspoon
  Freshly ground pepper To Taste
Directions

GETTING READY
1) Peel onions and trim at the ends. Cut onions lengthwise and then cut crosswise forming thin slices.

MAKING
2) Take a heavy bottomed kettle or Dutch oven and heat the oil and butter in it. Add onions and stir.
3) Reduce heat to medium-low and cover. Cook until onion turns tender and begins to gain some color. This should take about 20 minutes.
4) Add chopped garlic and increase heat to medium. Cook without covering for about 30 minutes or until onion turns caramel or amber in color, stirring constantly to avoid sticking.
5) Sprinkle some flour and stir thoroughly. Cover and cook over medium heat for about 2-3 minutes, stirring frequently.
6) Add 1 cup broth and keep scraping the browned bits from the bottom of the vessel. Bring the mixture to a gentle boil and cook for 1 more minute.
7) Add bay leaf, salt (if desired), thyme and the remaining broth.
8) Cover partially and simmer for 20-30 minutes.
9) In the meanwhile, preheat oven to 325° F.
10) Take a cookie sheet and place bread slices on it. Bake in the oven for about 15 minutes or until crispy and golden brown at 375° F.
11) Remove the toasted slices or croutons from the oven and sprinkle 1/2 teaspoon Parmesan cheese on each. Also, rub both sides of each slice with the crushed garlic.
12) Place Gruyere cheese on each toasted slice and place them back in the oven. Bake until cheese melts completely.

SERVING
13) Season soup with pepper and lemon juice. Discard bay leaf and serve in 4 soup bowls. Place one crouton in each bowl. Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Occasion: 
Christmas
Ingredient: 
Onion
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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