soupe a l'oignon au fromage
(1 rating)
Ooey gooey is the best way to describe this variation on the standard French Onion Soup... but heck, I LOVE cheese! - Geoffry
(1 rating)
yield
6 serving(s)
prep time
45 Min
cook time
1 Hr 15 Min
method
Stove Top
Ingredients For soupe a l'oignon au fromage
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2 lbspanish onions
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3 sprigfresh thyme
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2turkish bay leaves
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3/4 tspcoarse sea salt
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1/2 stickunsalted butter
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3/4 cdry white wine
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2 Tbspap flour
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4 clow-sodium beef broth
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1 1/2 cwater
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1/2 tspfresh ground black pepper
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6 slicediagonal slices of baguette
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1/2 lbblock of gruyère
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2 Tbspfinely grated parmigiano-reggiano
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4 Tbspfinely chopped fresh chives
How To Make soupe a l'oignon au fromage
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1Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes. While soup simmers, put oven rack in middle position and preheat oven to 350°F. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes. Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan. Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes. Garnish with chopped chives and serve!
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