Rich Onion Soup
- Comments()
Whole Living, January/February 2011
- Yield Makes 8 cups
Add to Shopping List
Ingredients
- 4 tablespoons unsalted butter
- 4 medium onions
- 3 tablespoons Cognac
- 1/2 cup white wine
- 1 tablespoon all-purpose flour
- 7 cups low-sodium beef stock
- 1 tablespoon fresh thyme leaves
- Salt and pepper
- 4 ounces thinly sliced Gruyere
- 8 slices of whole-grain rustic bread
Directions
-
Melt butter in a heavy-bottomed Dutch oven over medium heat. Add onions, halved lengthwise and cut into 1/4-inch slices. Cook, stirring occasionally, until caramelized and very soft, about 45 minutes.
-
Deglaze pan with Cognac and wine, scraping up bits from bottom of pan with a wooden spoon.
-
Sprinkle flour over onions; stir. Add beef stock and thyme leaves and
bring to a simmer. Cook, partially covered, until heated through, about 20 minutes. Season with salt and pepper to taste. -
Preheat broiler. Arrange Gruyere on bread and broil until cheese is melted, about 1 to 2 minutes. Serve with soup.
This was my first time making French onion soup and it was delicious! It was also so easy to make that I will be making it often for us because we love it!
We love French onion soup, and this is a nice, much quicker alternative when we don't have the time for a traditional approach. Yummy!