I found this recipe close to a month ago and printed it out right away, dying to make it. Then, I realized that I needed bowls that would go into the oven and stay safe. After ordering them, they finally came and I made the soup as soon as I got them. This soup was such a delight on a chilly day. What I think is so cool about this recipe is that it is not just soup that you ladle into bowls and serve, it is a creation. First the soup, then the bread that has been covered in butter and toasted in the oven, and finally the cheese that when heated, creates a crust that melts in your mouth. My one regret was that we only had enough for four bowls, and I would have happily eaten them all had my family not wanted some.
ingredients ~
1 1/2 pounds onions (about 3 large onions), thinly sliced
3 Tablespoons butter
1/4 teaspoon granulated sugar
1/4 teaspoon salt
2 Tablespoons all-purpose flour
6 cups low-sodium beef broth
1/2 cup white wine
1/2 teaspoon dried thyme
1 piece celery just a small chunk, not the whole rib
2 bay leaves
8 slices French Baguettes
4 Tablespoons butter melted
2 cloves garlic, halved
1 cup Gruyère cheese, freshly grated
1/3 cup parmesan cheese, freshly grated
instructions ~
1. Add butter and onions to a large pot over medium heat. Season with a little salt and pepper and cook until softened.
2. Add sugar and continue to gently stir until onions become golden brown and caramelized, about 25 minutes. Careful to not let them burn! Maintain a medium to medium-low heat.
3. Add the flour and cook for 3 more minutes.
4. Add beef stock, wine, thyme, celery and bay leaves. Cook partially covered for 30 minutes.
5. Preheat oven to 350 degrees F.
6. Arrange bread on a baking sheet and brush with melted butter on both sides.
7. Bake for 15 minutes, flipping to the other side half way through. Remove from oven and rub a cut clove of garlic onto each piece of bread.
8. Turn oven to BROIL.
9. Remove bay leaves and the piece of celery from the soup and ladle soup into 4 oven proof bowls.
10. Place the toasted bread on top of each bowl. Depending on the size of your bowls you may need two slices of bread.
11. Sprinkle the tops generously with both types of cheese. Broil until the cheese is browned and bubbling. Bon Appetite!
12. Leftovers will keep stored in the refrigerator for 3-4 days. Toast fresh bread and cheese when reheating.
Recipe From: Tastes Better From Scratch
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