One pot french onion soup
Ingredients:
12 (3/4-inch-thick) French baguette slices
1/4 cup unsalted butter
3 pounds sweet onions, sliced
3 cloves garlic, minced
1/3 cup dry white wine
6 cups beef stock
4 sprigs fresh thyme
2 bay leaves
2 teaspoons balsamic vinegar
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups shredded Gruyère cheese
1/2 cup freshly grated Parmesan
Instructions:
Preheat oven to broil.
Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
Melt butter in a large oven-proof braiser over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.* Stir in garlic until fragrant, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the stockpot.
Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
Stir in balsamic vinegar; season with salt and pepper, to taste.
Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
Place into oven and broil until golden brown and cheeses have melted; about 3-5 minutes.
Serve immediately.
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