a few generous pinches of salt and freshly floor black pepper, to flavor
4 cloves garlic, minced
three tablespoons flour
half cup dry white wine
6 cups of beef inventory
baguette
grated cheese (Gruyere, Asagio, Swiss, or Mozzarella)
DIRECTIONS:
In a big heavy-bottomed stockpot, melt the butter over medium-high warmth. Add the onions and saute till well browned and caramelized (but no longer burnt), about 30-forty mins, stirring every three-five mins. Add garlic and sauté for 1 minute. Stir within the flour and cook dinner for an additional 1 minute. Stir inside the wine to deglaze the pan, using a wood spoon to scrape up any browned bits on the bottom of the pan.
Add the inventory, worcestershire sauce (non-compulsory), bay leaf, and thyme. Bring to a simmer. Then lessen warmness to medium-low and simmer for at the least 10-15 mins, in part-protected. Season to flavor with salt and pepper. Discard the bay leaf and sprigs of thyme.
Preheat oven to four hundred stages F. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet. Bake for six-eight mins, till the bread is toasted and golden round the edges. Remove and set aside.
Switch the oven to the broiler. When geared up to serve the soup, region your oven-safe bowls or crocks on a thick baking sheet. Ladle the soup into each of them, then pinnacle with a baguette slice and your desired quantity of cheese (I used about 1/4 cup shredded cheese for every). Place on an oven rack about 6 inches from the heat and broil for two-4 minutes until the cheese is melted and bubbly. Remove and serve without delay.
*If you do not have get entry to to a broiler or would like to keep time, I additionally love just topping this soup with croutons and shredded cheese.
0 Response to "THE BEST FRENCH ONION SOUP"
Posting Komentar