French Onion Soup Easy (Print Version)
# Ingredients:
01 -
2 spoons unsalted butter.
02 -
1 spoon cooking olive oil.
03 -
5 large onions (yellow ones), sliced thin.
04 -
1 spoon coarse salt.
05 -
3 garlic cloves, chopped finely.
06 -
3 spoons flour.
07 -
Half cup dry white wine (or use broth).
08 -
8 cups beef stock.
09 -
1 spoon thyme (fresh if you can).
10 -
Worcestershire (1 spoon).
11 -
Dash of black pepper.
12 -
1 bay leaf.
13 -
A small loaf of French bread.
14 -
1 spoon melted butter.
15 -
Pinch of garlic powder.
16 -
8 oz shredded Gruyere cheese.
# Instructions:
01 -
Warm up butter and oil in a large pan. Put in onions with salt. Let them cook 30-40 minutes, stirring now and then. Lower heat if they darken too quickly.
02 -
Stir in garlic and flour. Let it cook a couple more minutes.
03 -
Add wine and scrape up brown bits. Toss in broth, thyme, Worcestershire, bay leaf, and pepper. Let it simmer without a lid for 30 minutes.
04 -
Pull out the bay leaf. Add salt or pepper if needed to suit your taste.
05 -
Set oven at 400°F. Place bread slices on a baking tray with paper. Brush with butter, sprinkle garlic powder, and toast both sides for 5 minutes each.
06 -
You’ve got two choices: - Top toasted bread with cheese, bake 3-5 minutes, and float it on the soup. - Or use ovenproof bowls, pour soup in, add bread then cheese, and broil for 2 minutes until bubbly.
# Notes:
01 -
Mix beef and chicken stock if you’d like.
02 -
Check the full version for freezing advice.