French Onion Soup
Ingredients
3/4 stick of unsalted butter (90gr)
2 tbsp olive oil
8 onions thinly sliced
3 cloves of garlic
2 bay leaves
2 sprigs of fresh thyme
Salt and Pepper
11/2 C of red wine
3 tbsp of flour
1.75 Litres of beef Broth
1 Cup shredded Gruyere
1 Cup shredded Mozzarella
3-4 Tbsp grated parmigiano
Sliced Day old Baguette bread
Directions
Serves 5-6
Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaf and thyme and salt and pepper (to taste) and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry about 5 minutes. Remove the bay leaf and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes or so. Now add the beef broth, bring the soup to a simmer, and cook for 10 minutes, Season to taste with salt and pepper. Toast the bread slices in the oven. You can drizzle with olive oil or butter each slice once they are toasted but this is optional.
Mix the 3 cheeses in a bowl.
When you are ready to eat, preheat the broiler. And bring the soup to a light simmer.
Ladle the soup in the bowls bringing the broth about 3/4 of the way up, allowing some room for the sliced toasted baguette bread and cheese. Place a slice or two of toasted bread on top of each soup and sprinkle with the
cheeses. Add some pepper at this point as well. Place the individual soup bowls on a baking sheet and place the baking sheet in the oven on the upper rack close to the broiler. Keep an eye on it as it will burn. Remove from the oven once it is melted and bubbly and serve.
