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Simple Onion Soup

Natural.Foodie's picture
Ingredients
  White onions/Other sweet onions 1 Pound, thinly sliced (2 large size)
  Dry white wine 2 Cup (32 tbs) (such as Muscadet / Macon Villages)
  Unsalted butter 2 Tablespoon
  Unsalted beef stock 6 Cup (96 tbs)
  Bread slices 6 (French / Italian, cut 1/2 inch thick, preferably stale)
  Gruyere cheese 1⁄2 Pound, freshly grated to make 2 cups (imported French)
Directions

1. Preheat the oven to 425°. Combine the onions, white wine and butter in a medium flameproof gratin dish. Bake, uncovered, stirring once or twice, until the onions are very soft and most of the liquid is evaporated, about 1 hour. Remove from the oven and set the onions aside.
2. Preheat the broiler with the rack set about 6 inches from the heat. In a large saucepan, bring the stock to a simmer over high heat.
3. Arrange 6 deep ovenproof soup bowls on a baking sheet. Evenly distribute the cooked onions among the bowls and ladle the simmering stock over the onions. Place a round of bread on top of each. Sprinkle the grated cheese over all.
4. Place the baking sheet under the broiler and cook for 2 to 3 minutes, until the cheese is just melted and lightly browned. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Dish: 
Soup
Ingredient: 
Onion
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
80 Minutes
Ready In: 
90 Minutes
Servings: 
6

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