Soupe a L'oignon Gratinee (French Onion Soup)

"Years ago I fell in love with the French onion soup at a Marriott Hotel in Santa Clara, CA. This is the first time, in over 15 years, that I've tasted a truly reasonable facsimile of it with a little tweaking. No surprise that it comes from a French cookbook. It has the nicest, most savory flavor. (NOTE: Prep and cook times are rough guesses.)"
 
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Ready In:
1hr 20mins
Ingredients:
11
Serves:
2
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ingredients

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directions

  • Preheat oven to 450 °F.
  • Melt half the butter and oil in a sauce pan over low heat.
  • Add the onions, cover, and cook for about 20 minutes until soft and translucent. Stir frequently.
  • Butter the bread slices with the remaining butter and bake until toasted.
  • Remove and set aside.
  • Remove the cover, increase to medium-high, add sugar, and stir continuously until the onions turn golden.
  • Add stock and wine, increase heat to high, and bring soup to a boil. Add thyme if using.
  • Reduce heat and simmer for 30 minutes.
  • Adjust seasoning.
  • Divide the bread slices among the serving bowls in a single layer.
  • Gently divide the soup among the bowls.
  • Combine the cheeses and sprinkle half over each bowl.
  • Melt and brown the cheese under a broiler.

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Reviews

  1. Nice tasty onion soup Made for My 3 Chefs
     
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