If you are a fan of French onion soup and have created it reception before, you will likely notice 2 things instantly.
We use white wine instead of red wine—or fortified wine.
We use a combo of chicken stock + beef stock.
The results are a rather sweeter, however even as addictive take on the classic. we tend to like ladling the soups into ramekins, topping every serving with bread, and melting the cheese right high of the soup, below the broiler. the highest gets super crisp and bubbly, and therefore the bottom softens slightly, creating it simple to probe.
- YIELDS: 4 SERVINGS
- PREP TIME: 0 HOURS 10 minutes
- TOTAL TIME: 1 HOUR 5 minutes
INGREDIENTS
- 4 tbsp. butter
- 3 large white onions, thinly sliced into 0.5 moons
- 2 tbsp. general-purpose flour
- Kosher salt
- Freshly ground black pepper
- 1/2 c. white wine
- 2 c. low-sodium chicken stock
- 4 c. low-sodium beef stock
- 8 sprigs contemporary thyme, and additional for garnish
- 8 baguette slices
- 1 c. grated Swiss cheese
DIRECTIONS
- In a giant pot over medium-high heat, soften butter. Add onions and cook, stirring often, till deeply golden, 25 minutes. Add flour and cook 1 minute till not raw. Season with salt and pepper, then add white wine and let simmer till gaseous, 3 minutes. Add chicken and beef stocks and thyme and convey to a boil. scale back heat to medium and simmer 15 minutes. Season with salt and pepper and take away thyme.
- Preheat broiler to high. Place 2 baguet slices on an outsized baking sheet and high every slice with 2 tablespoons cheese. Place below broiler till cheese is effervescent and golden brown, 1 minute.
- Serve soup in bowls or giant mugs with baguet slice on high. Garnish with a thyme spring.
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