Classic French Onion Soup

Name: Classic French Onion Soup
Prep time: 60 min
Cook time: 150 min
Ingredients: ¼ c. unsalted butter; 4 lbs. Farmer's Promise yellow onion, thinly sliced; 4 cloves garlic, mined; 3 tbsp. flour ((all purpose) ); 1 ½ tsp. fresh thyme leaves, chopped; ½ c. dry white wine; 6 c. vegetable stock; 1 tsp. Worcestershire sauce; 1 bat leaf; 1 ½ tsp. Kosher salt, course; ¼ tsp. black pepper; 1 baguette, sliced into 1-inch thick rounds; 16 oz. shredded Gruyere cheese

Prep1

Cook2 30

Serves10

Courses & Occasions Soups & Stews

Quick & Easy 1 Dish

Onion Product Yellow Onions

Ways to Cook Slow Cooker, Stove Top

Enjoy Them Boiled

Ingredients

¼ c. unsalted butter
4 lbs. Farmer's Promise yellow onion, thinly sliced
4 cloves garlic, mined
3 tbsp. flour (all purpose)
1 ½ tsp. fresh thyme leaves, chopped
½ c. dry white wine
6 c. vegetable stock
1 tsp. Worcestershire sauce
1 bat leaf
1 ½ tsp. Kosher salt, course
¼ tsp. black pepper
1 baguette, sliced into 1-inch thick rounds
16 oz. shredded Gruyere cheese

Instructions

In a large stock pot, melt the butter over medium-low heat. Add the onions and cook slowly to caramelize, about 1 ½to 2 hours. Stir occasionally and reduce heat if crisping occurs. When ready, onions will be soft and deep, golden brown.
Add the flour, thyme, and garlic and cook for 60 seconds. Increase heat to high then add the wine, scraping the bottom of the pan to release any brown bits (fond). When the liquid is almost cooked out add the stock, Worcestershire, and bay leaf. Stir to combine. Bring to a boil then reduce heat to simmer, uncovered, for 10-15 minutes or until thickened.
Turn oven broiler to high. Remove bay leaf from soup and discard, add salt and pepper, and adjust seasoning to taste. Pour hot soup into an oven safe bowl and top with a baguette round and a generous portion of shredded Gruyere cheese. Place soup bowls on a sheet tray and place on rack so they’re positioned about 6” below the broiler. Cook for about 6 minutes or until cheese is melted and browning.
Remove tray using heatproof oven mitts and serve hot, being careful not to burn yourself on hot cheese and broth.

Recipe Tips

Cuando comiences a caramelizar las cebollas, es probable que tu olla esté llena hasta el tope. Usa pinzas para torcer y revolver las cebollas hasta que se reduzcan.

¿No tienes Gruyère? No hay problema. Sustituye por quesos suizos, asiago, gouda o mozzarella.

Para preparar en una olla de cocción lenta, carameliza las cebollas en un sartén grande, mezcla la harina en el caldo para hacer una mezcla, luego agrega todos los ingredientes (excepto el pan y el queso) a la olla a fuego lento durante unas 6 horas.

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