Thursday, April 28, 2011

French Onion Soup

Hello everyone!  I hope you are having a lovely week.  I can't believe it is already Thursday.  Anyway,  I made this soup Tuesday night and my husband loved it.  This  lighter take on a classic French recipe infuses a low sodium broth with the burst flavor of onions...amazing!!

Hope y'all have a delightful weekend.

1 tablespoon olive oil
1 tablespoon unsalted butter
3 large onion thinly sliced
2 bay leaves
1/4 teaspoon kosher salt
1 teaspoon sugar
1 tablespoon flour
1/3 red wine
6 cups reduced-sodium chicken stock
1/4 freshly ground black pepper
2 teaspoons reduced-sodium soy sauce
8 3/4 slices French baguette
4 oz Gruyere cheese, grated
1 spring onion, chopped for garnish
Serves 4


1. Preheat oven 400 F. Heat butter and olive oil in a large pot over medium heat. Add onions and salt.  Cook five minutes.  Add sugar.  Cook, stirring frequently, 25 minutes or until onions are golden.  Add flour, and reduce heat  to  medium-low; cook 1-2 minutes. Add bay leaves and wine, scrapping pan to loosen browned bits. Cook 1-2 minutes or until slightly reduced.  Add stock and pepper.  Boil, reduce heat to low, and simmer, covered, 10 minutes.  Add soy sauce.

2. Place bread slices on a baking sheet. Bake 5 minutes per side or until golden.

3. Heat broiler.  Ladle soup into oven proof bowls.  Top each bowl with 2 bread slices and Gruyere.  Broil 3-5 minutes or until cheese is bubbly.  Garnish with spring onion.  Enjoy!

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