Difference between revisions of "Essential French Onion Soup"
Jump to navigation
Jump to search
| Line 18: | Line 18: | ||
Slice the bread and toast under the broiler until firm, then rub with the garlic clove. Top each bowl of soup with bread, sprinkle with gruyere, and toast under the broiler until the cheese is melted. | Slice the bread and toast under the broiler until firm, then rub with the garlic clove. Top each bowl of soup with bread, sprinkle with gruyere, and toast under the broiler until the cheese is melted. | ||
| − | [[Category:Soup | + | [[Category:Soup]] |
Latest revision as of 21:02, 29 January 2025
Ingredients
- 3 T butter
- 3 lb onions
- kosher salt
- 1/4 C white wine
- 8 C chicken broth
- 1 bay leaf
- black pepper
- bread
- 1 clove garlic
- 1/4 C gruyere per bowl
Preparation
Halve and thinly slice the onions. Melt the butter over medium heat, then add the onions, cover, reduce heat, and cook for 15m. Stir in 2 t kosher salt, raise the temperature a bit, and cook until caramelized, stirring occasionally (40m+).
Add the wine, cook off the liquid, then add the broth, bay leaf, and pepper. Bring to a simmer and cook for 20m. Discard the bay leaf.
Slice the bread and toast under the broiler until firm, then rub with the garlic clove. Top each bowl of soup with bread, sprinkle with gruyere, and toast under the broiler until the cheese is melted.
