Baked French Onion Soup
recipe at a glance
5 stars - 10 reviews
ready in: 30-60 minutes
3 tablespoons olive or vegetable oil
4 large onions, sliced
2 cloves garlic, minced
2 tablespoons 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
Saute onions in oil in Dutch oven over low heat until tender and golden yellow, about 20 to 25 minutes.
Sprinkle flour over onions; cook a few minutes more, browning the flour well. Add stock and wine and bring to boil; add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper to taste.
Meanwhile, spread bread slices with butter and toast under the broiler, watching carefully to avoid burning.
When soup is ready, spoon into 6 ovenproof bowls; top each with a slice of toast. Divide cheese evenly and sprinkle one portion over toast in each bowl.
Place bowls on cookie sheet and bake in 400 degrees F oven for 10 to 15 minutes until cheese is bubbly and golden.
469 calories, 29 grams fat, 24 grams carbohydrates, 20 grams protein per servingrecipe id:
I used red wine vinegar to balance the flavor an also let it sit on low for about an hour and it was delicious!
This is a wonderful and easy recipe! I used half butter/half olive oil. For the wine, a nice Sauvignon Blanc.
Guest: mom of 7
I used about a cup or so more stock, but this is the best one out there!
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.
Husbands favorite, great flavor. I wouldn't toast the bread nest time, it was too hard to cut threw.
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
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.
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!!!!
very nice. i recommnend putting the wine in the soup, not in the glass. or not. tasty stuff
Se la vie