With fresh thyme and bay leaves, a crunchy baguette slice and creamy Gruyere cheese, this French onion soup is a satisfying, flavorful dish for rainy spring evenings.
Serving Size: 1 cup
Yield: 10 servings
- 1/4 cup unsalted butter
- 1/4 cup olive oil
- 8 cups yellow sweet onions, sliced (about 5)
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- 1 teaspoon ground black pepper
- 1 cup red wine
- 3 tablespoons all-purpose flour
- 2 quarts beef broth (low sodium)
- 1/2 teaspoon Kosher salt
- 1 baguette, sliced
- 2/3 cup Gruyere, shredded
Melt the butter in a large pan over medium heat, and add in the olive oil
- Add the onions, garlic, bay leaves, thyme, and pepper. Cook until the onions are soft and caramelized, about 5-7 minutes.
- Stir in the wine and bring to a boil, reduce the heat and simmer until most of the liquid has evaporated. Remove the bay leaves and thyme sprigs.
- Add in the flour while stirring continuously. Reduce the heat to medium low and cook for 2-3 minutes. Be careful not to burn flour.
- Add the beef broth and bring back to a simmer. Cook for about 15 minutes. Season with salt to taste. Serve with sliced baguette topped with Gruyere cheese.
Nutrition Information / Amount per serving:
Protein 10 g
Total fat 16 g
Total Carbohydrates 26 g
Saturated fat 7 g
Dietary Fiber 3 g
Cholesterol 29 mg
Sodium 355 mg
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