French Onion soup you will find in most restaurants’ menus, but it can be made in several ways from a one minute freeze dried all the way to Yupins three day marathon! Here is one of the original recipes.
In a heavy pot, cook onions, thyme, bay leaves, salt, olive oil and butter over moderate heat for about 45 minutes, until onions are a deep caramel color. Add flour and stir, cook for about 1 minute. Stir in wine and cook for about 2 minutes. Stir in broth, water, and black pepper and bring to a boil. Then reduce to a simmer and cook, uncovered, another 30 minutes, stirring occasionally.
When ready to serve, toast baguette slices. Remove bay leaves and thyme stems from soup. Top with toasted baguette slice, then grated gruyere, then grated parmesan. Broil until cheese bubbles and turns light golden brown and serve.
|Medium yellow onions (sliced)||1 kg|
|Fresh thyme||small bunch tied together|
|Unsalted butter||2 tbspns|
|Olive oil||2 tbspns|
|All-purpose flour||1 tbspn|
|Full-bodied red wine||1 cup|
|Chicken broth||4 cups|
|Freshly ground black pepper||1 tspn|
|Slices baguette (thick)||6|
|Gruyere or mild Swiss cheese (grated)||200 gm|
|Parmesan cheese (grated)||2 tbspns|