Tired of the cold, ice and snow yet? Warm up with everyone’s favorite pub-style soup: French onion. We stepped it up a notch with some homemade (cheesy!) croutons. For more recipes, visit MealsOnHeelsByMindy.com.
Serves four; prepared in 35 minutes or less
- 6 onions, thinly sliced
- 3 garlic cloves, grated
- 4 tablespoons unsalted butter
- 3 tablespoons fresh thyme
- 1 bay leaf
- 1 quart beef stock
- 1 cup dry white wine
- Salt and fresh white pepper to taste
- 1 baguette
- 8 ounces gruyère cheese, grated
- Dash of sherry
- In a large Dutch oven over medium-low heat, melt the butter and add the onions.
- Add thyme, bay leaf, salt and white pepper. Simmer and stir often with a wooden spoon until onions have reduced, are tender and caramel in color, approximately 25 to 35 minutes depending on the stove. Do not burn onions.
- Add dry white wine to onion mixture, and remove bits from the bottom and sides of the rondeau. Add beef stock.
- Raise heat to medium and boil; then reduce heat to simmer and cook for 10 more minutes.
- While cooking onion soup, preheat broiler.
- Cut baguette into slices, croutons and gently toast on a baking sheet for 2 to 3 minutes. Remove from oven and sprinkle generously with grated gruyere.
- Return croutons to pre-heated oven and melt cheese atop croutons for 1 to 2 minutes.
- Ladle onion soup into bowls and add a dash of sherry. Top with gruyère croutons. Serve immediately.