Classic French Onion Soup |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 12 |
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Enjoy my signature soup the way my granddaughter Becky does. I make it for her in a French onion soup bowl complete with garlic croutons and gobs of melted Swiss cheese on top. Lou Sansevero, Ferron, Utah Ingredients:
5 tablespoons olive oil, divided |
1 tablespoon butter |
8 cups thinly sliced onions (about 3 pounds) |
3 garlic cloves, minced |
1/2 cup port wine |
2 cartons (32 ounces each) beef broth |
1/2 teaspoon pepper |
1/4 teaspoon salt |
24 slices french bread baguette (1/2 inch thick) |
2 large garlic cloves, peeled and halved |
3/4 cup shredded gruyere or swiss cheese |
Directions:
1. In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir for 10-13 minutes or until softened. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Add minced garlic; cook 2 minutes longer.
2. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add the broth, pepper and salt; return to a boil. Reduce heat; simmer for 1 hour, stirring occasionally.
3. Meanwhile, place baguette slices on a baking sheet; brush both sides with remaining oil. Bake at 400° for 3-5 minutes on each side or until toasted. Rub toasts with halved garlic.
4. To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets. Place two toasts in each. Ladle with soup; top with cheese. Broil 4-in. from heat until cheese is melted. Yield: 12 servings.
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