Typically, french onion soup is made with beef stock, but my chicken stock is hardy enough to handle it. You'll have to be the judge.
Ingredients
- 2 tbsp butter
- 1 brown onion, diced
- 1 clove garlic, minced
- 1/4 cup dry wine (red or white)
- 1 tbsp all-purpose flour
- 2 cups hearty stock
- 1 tsp fresh thyme
- 6 slices baguette (or crusty equivalent)
- 2 oz gruyere cheese, grated
2 sides (1 cup each)
Directions
Melt butter in a wide pot over medium heat. Add the onions and garlic. Cover, stirring occasionally. Cook until deep brown (about 15 minutes).
Preheat the oven to 400ยบ.
Add the wine and cook uncovered until nearly evaporated (about 5 minutes). Add the flour and cook until brown (about 5 minutes). Add the stock and thyme. Bring to a boil, then let simmer for 10 minutes.
Place oven-safe bowls onto a parchment-lined baking sheet. Ladle soup into bowls. Top with baguette and cheese.
Toast in the oven on a middle-high rack for 5-10 minutes until golden on top.
Serve with fresh cracked black pepper.
1 hour
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