Onion Soup… the French Connection
 
 
Author:
Recipe type: Soup
Cuisine: French
Ingredients
  • 2 tbsp butter
  • 4 onions, yellow or white
  • 1 tsp dried thyme
  • 6-8 cups beef, chicken or vegetable stock
  • ½ cup dry white wine or vermouth
  • 2 cups gruyere or emmentaler cheese
  • 1 French baguette
  • Salt and black pepper to taste
Directions
  1. Slice the onions thinly, lengthwise.
  2. Grate the cheese using a medium grater.
  3. Slice the baguette into thick slices and toast them in a slow oven.
  4. In a large pan, heat the butter.
  5. Add the sliced onions and thyme.
  6. Cook on low heat, stirring occasionally. If the heat is high, the onions will get burned and will not caramelize well.
  7. When the onions are caramelized into a darkish brown, add the wine or vermouth.
  8. Stir for two minutes to evaporate the alcohol in the wine.
  9. Add the stock along with enough sale and black pepper.
  10. Bring to a boil and continue cooking on low heat, for another 15 to 20 minutes.
  11. Heat the oven to 400 degree farenheit.
  12. To assemble the dish, you can either use a set of ramekins or an oven-proof gratin pan.
  13. Fill the ramekins three quarters full with the soup.
  14. Float a slice of toasted baguette on each ramekin.
  15. Sprinkle the top liberally with grated cheese.
  16. Place in the pre-heated oven and bake until the cheese is bubbly and browned (about 10-15 minutes).
  17. Serve hot as a starter or light meal. Yummy!
Recipe by Pepper Route at http://pepperroute.com/onion-soup-the-french-influence/