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Ingredients
¼ cup unsalted butter
2 sweet onions sliced
1 garlic clove minced
1 bay leaf
1 teaspoon dried thyme
½ cup red wine * Pinot Noir, Cabernet Sauvignon (see notes)
1 ½ tablespoon flour
4 cups beef broth
salt and pepper to taste
6 baguette slices
1 cup Gruyere cheese shredded
paprika to taste
INSTRUCTIONS
In a large pot, melt the butter over medium heat. Add the onions, garlic, bay leaf, and thyme. Cook until onions and soft and caramelized, about 25 minutes. Stir occasionally.
Add the wine, bring to a boil, and then simmer until the wine is absorbed and onions are mostly dry, about 5 minutes.
Remove the bay leaf, and sprinkle onions with the flour. Reduce heat so the flour doesn’t burn and cook for 5 minutes, stirring often.
Add the beef broth [bouillon cubes + water] and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper.
Meanwhile, preheat the broiler. Arrange the baguette slices on a baking sheet, top with Gruyere, and sprinkle with a little paprika. Broil until browned and bubbly, about 3 minutes.
NOTES
*Do not use red cooking wine. The wines that will give the soup the richest flavor are Pinot Noir or Cabernet Sauvignon.
Traditional french onion soup tastes best when served immediately. You can store it in the fridge for a few days or in the freezer for 6 months, but the rich flavor from the wine will diminish.
NUTRITION
Serving: 8oz
Calories: 428kcal
Carbohydrates: 31g
Protein: 17g
Fat: 24g
Saturated Fat: 14g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 7g
Trans Fat: 1g
Cholesterol: 67mg
Sodium: 1343mg
Potassium: 443mg
Fiber: 2g
Sugar: 10g
Vitamin A: 681IU
Vitamin C: 8mg
Calcium: 427mg
Iron: 3mg
source: tastyoven.com
