Recipes
French onion soup
Servings
6 portions
Cooking
1 h
Ingredients
- 1/4 cup unsalted butter
- 3 lbs (about 6) finely sliced yellow onions
- 2 garlic cloves, finely chopped
- 1/3 cup white wine
- 6 cups beef broth
- 1 tablespoon chopped fresh thyme
- 2 bay leaves
- 2 teaspoons white wine vinegar
- Salt and pepper
- 1 Au Pain Doré Poolish baguette, sliced
- 1 cup Swiss cheese
- 1 cup Gruyère cheese
Preparation
- Melt the butter in a large pot over medium heat.
- Add the onions and cook until caramelized (about 30-40 minutes).
- Add the garlic and cook for about 1 minute. Then, add the wine.
- Add the broth, thyme, and bay leaves, then bring the mixture to a boil. Reduce the heat and simmer for about 15-20 minutes, stirring frequently.
- Remove the bay leaves.
- Add the white wine vinegar, then salt and pepper to taste.
- Place the baguette slices on a baking sheet and bake for about 1-2 minutes on each side until slightly golden.
- Pour the soup into oven-safe bowls and place the bowls on a baking sheet. Cover the soup with baguette slices and add the cheese on top.
- Bake until the cheese is melted, about 2 minutes.
