French Onion Soup II
photo by A Taste of Brooklyn
- Ready In:
- 1hr 2mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1⁄2 cup butter
- 6 large onions, sliced 1/4 inch
- 4 large garlic cloves, chopped
- 2 dried bay leaves
- kosher salt
- fresh ground black pepper
- 1 tablespoon red wine vinegar
- 1 cup dry red wine
- 1⁄4 cup all-purpose flour
- 8 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 baguette, sliced 2 inch thick
- 18 slices provolone cheese or 1/2 lb provolone cheese
directions
- In a large Dutch oven, over medium heat, add the butter and when melted, add the onion, garlic, bay leaves and season with salt and pepper. Cook until the onions are caramelized, about 25 to 30 minutes.
- Preheat the broiler. To the soup, add in the vinegar and cook for 1 minute. Add in the wine and bring to a boil. Reduce the heat to medium-low and simmer until the wine evaporates about 5 to 6 minutes.
- Remove the bay leaves then sprinkle in the flour while stirring. Cook stirring for about 3 to 5 minutes. Add in the broth and Worcestershire sauce and bring to a boil. Lower heat to low and simmer for about 10 minutes.
- In the meantime, place the baguette slices on a baking pan. Place under the broiler and toast until golden brown on both sides, about 1 to 2 minutes. Remove from broiler; (do not turn off broiler) and place 1 baguette slice into each bowl.
- Season the soup with salt and pepper if needed. Ladle the soup over the baguette then place 3 slices of cheese on top. Place the bowls on the baking pan and place under the broiler and cook until bubbly and golden brown, about 2 to 4 minutes. Serve immediately.
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RECIPE SUBMITTED BY
A Taste of Brooklyn
Las Vegas, 68
<p>I was born and raised in Brooklyn, New York, and I have a passion for cooking. My culinary education is one hundred percent autodidact. All my recipes are easy and delicious. I have personally tested and retested each and every recipe! All my recipes are created and recreated using the basic methods of cooking. My passion for cooking has driven me to publish my first cookbook in 2015. For a copy of my book, please visit Frank Saulle at facebook.com. (A Taste of Brooklyn)</p>