4 medium large onions - halved and sliced 3/8 inch thick
1 clove garlic minced
1 tablespoon flour
4 cups beef broth
1 cup water
1 cup dry white wine
Freshly ground pepper
6 to 12 thin slices toasted bread
2 cups grated gruyere or swiss
3 tablespoon freshly grated parmesean
In large casserole heat butter and oil. Add onions and toss
over medium heat until softly softened and lightly golden about
10 minutes. Do not burn. Add garlic and toss 1 minute. Add
flour and toss to coat and lower heat slightly. Cook stirring until
flour cooks through about 3 minutes
Add broth, water, wine, salt to taste and thyme and nutmeg.
Bring to a boil. Skim off fat and froth. Simmer partially covered
until soup is nicely flavored about 30 minutes. Skim again. Add
pepper to taste'
Preheat broiler. Add 6 individual crocks on a baking sheet. Top
each crock on baking sheet and divide soup evenly among
them. Top each with 1 to 2 slices of toasted French bread.
Sprinkle with gruyere cheese over each in an even layer
pressing lightly onto outer rim of crock. Sprinkle with
parmesean broil until cheese is bubbly and lightly golden
about 3 - 5 minutes. Watch so cheese does not burn.
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