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Baked French Onion Soup
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- #561
Tender onions, rich broth, and gooey cheese. What more could you ask for?
serves/makes:
ready in:
30-60 minutes
30-60 minutes
11 reviews
1 comment
ingredients
3 tablespoons olive or vegetable oil
4 large onions, thinly sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups beef stock
1 cup dry white wine
1/2 teaspoon dried thyme
1 bay leaf
salt and pepper, to taste
6 slices crusty French bread
3 tablespoons butter
3 cups grated Swiss cheese
directions
Heat the oil in a large saucepan over low heat. Add the onions and cook, stirring occasionally, for 20-25 minutes or until caramelized.
Add the garlic and cook, stirring occasionally, for 2-3 minutes or until it is soft but not browned. Increase the heat to medium.
Sprinkle the flour over the onions and cook, stirring frequently, until the flour begins to brown.
Stir in the beef stock and white wine, increase the heat to medium-high and bring the liquid to a boil. Add the thyme and bay leaf and reduce the heat to a simmer. Cover the saucepan and let the onion soup simmer for 20 minutes.
Preheat the oven broiler.
Spread the French bread slices with butter and place them buttered side up on a rimmed baking sheet. Place the bread in the oven and broil until bubbly and lightly browned. Remove the bread from the oven.
Set the oven to 400 degrees F.
Season the soup with salt and pepper as desired and remove the bay leaf. Divide the soup between broiler-safe soup bowls. Top each with a toasted bread slice and sprinkle the top of the bread with grated Swiss cheese.
Place the soup bowls on the rimmed baking sheet and place in the oven. Bake at 400 degrees F for 10-15 minutes or until the cheese is melted and lightly browned.
Carefully remove the soup bowls from the oven and place them on individual plates. Serve the baked French onion soup immediately (warn guests that the bowls are very hot!).
nutrition data
469 calories, 29 grams fat, 24 grams carbohydrates, 20 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
October 12, 2015
I made this recipe for my wife and it was delish!! I added the garlic to the onions in the sauté pan at the end to bring out the flavor. I also added 2 tablespoons of brandy 5 minutes before pouring into the ramekins. It turned out very well!!
August 17, 2013
French onion soup is my favorite soup in the world. We had a dinner party last night and I made this as a starter and it was a HUGE hit!
May 26, 2008
I loved it, but i changed it up a bit. didn't have white wine, so used red. also, added cube beef bouillion - 2 for serving of 6 - and couple tablespoons of worcestershire sauce.was a little salty, but good!!!!
February 17, 2008
I used red wine vinegar to balance the flavor an also let it sit on low for about an hour and it was delicious!
February 7, 2008
This is a wonderful and easy recipe! I used half butter/half olive oil. For the wine, a nice Sauvignon Blanc. Delicious!
September 21, 2007
I used about a cup or so more stock, but this is the best one out there!
December 29, 2006
I made a few distinct changes to this recipe. They were: Sauted' garlic with onions; replaced white wine with Cavasier liquour and did so about 15 minutes prior to portioning it out into the soup crocks. this not only retained the tremendous flavor and aroma but retained just a bit of kick too; after I toasted the butterd bread, I cut them up like croutons and put them into the crock just before the cheeses were added. Just a slight touch of freshly ground Parmesan, a very thin slice of Swiss, and topped with Mozzarella. A little garnish was used to.
July 19, 2006
Husbands favorite, great flavor. I wouldn't toast the bread nest time, it was too hard to cut threw.
June 30, 2006
I just made this as a favor to my parents (and because I love this soup) and it worked out well. We were out of white wine, so I added an extra cup of beef stock, and it came out a little salty, so I added more water. It got pretty salty, but it was quite delicious. I also found that some chives were good. :D
January 28, 2006
very nice. i recommnend putting the wine in the soup, not in the glass. or not. tasty stuff Se la vie
January 22, 2006
The soup was awesome. The only discrepancy I found was that it called for garlic and nowhere in the directions did it say when to put the garlic in. I forgot to put it in until the end. I would otherwise have sauteed it with the onions. I used olive oil and added some fresh ground parmesean also.
why olive oil? Butter!!!