Prep Time: 15 mins
Cook Time: 45 mins
Servings: 2

Bavarian Light Rye French Onion Soup

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31

Cheesy, savoury goodness is just a few steps away. Stonemill® Bavarian Light Rye bread has the perfect texture to soak up just enough soup and is light enough to allow all of the flavours to be thoroughly enjoyed. ​

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Sliced Bread

Ingredients

  • 2 slices of Stonemill® Bakehouse Bavarian Light Rye bread
  • 2 onions, chopped
  • 1 garlic clove, chopped
  • 1 fresh sprig of thyme
  • salt and freshly ground black pepper
  • 1/2 cup (120ml) of red wine, about 1/4 bottle
  • 1 1/2 tablespoons (20ml) of all-purpose flour
  • 1 quart of beef broth (for vegetarian alternate: vegetable broth)
  • 1/4 pound of grated cheese, this time let’s try Gruyere
  • 1/2 cup (110g) butter

Directions

  1. Melt the stick of butter in a large pot over medium heat.
  2. Add the onions, garlic, thyme, salt & pepper and cook until the onions are very soft and caramelized—about 25 minutes.
  3. Next, add the wine.
  4. Bring the pot to a boil. Then reduce the heat and simmer until the onions have dried and the wine has evaporated about 5 minutes.
  5. Now you can get rid of the bay leaves and thyme sprigs, we already got all of the flavour we need from them.
  6. Next, sprinkle flour into the onions and stir. Turn the heat down to medium-low to keep the flour from burning, and cook.
  7. After 10 minutes or so, pour in the broth and bring the soup back to a simmer.
  8. After 10 minutes of cooking, season to taste with salt and pepper.
  9. When the soup is prepared, preheat the oven to broil.
  10. Now, place the Bavarian Light Rye bread on a baking sheet.
  11. Top the slices of bread with the Gruyere cheese and broil until golden brown, about 3 to 5 minutes.
  12. Ladle the soup into two bowls and place the cheese and bread on top.
  13. Scoop into the caramelized onions, savoury broth and cheesy goodness.

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