Prep Time: 20 mins
Cook Time: 120 mins
Servings: 4
French Onion Soup
Rate this recipe for points
316
Ingredients
- 1 pack of Villaggio Artesano® Roasted Garlic Baguettes
- 4 tbsp (60ml) Olive Oil
- 4 tbsp (60g) unsalted Butter
- 5 sweet Vidalia Onions, peeled and thinly sliced
- 1 tsp (5g) Sugar
- Salt & Pepper, to taste
- 1 cup (250ml) dry White Wine
- 2 tbsp (30g) all-purpose Flour
- 6 cups (1.5l) Beef Stock
- 1 tbsp (15ml) Dry Sherry
- 1 tsp (5ml) Worcestershire sauce
- 2 Bay leaves
- 1 tsp (5g) dried Marjoram
- 4 sprigs of fresh Thyme
- 1 cup (250g) grated Gruyere Cheese
- 1/2 cup (125g) grated Parmigiano Reggiano
- Sprigs of fresh Thyme, for garnish
Directions
- Preheat oven to 400°F (205°C)
- In a thick-bottomed 5-6 quart pot, heat up olive oil over medium heat and add butter to melt
- Add in onions, sugar, and salt & pepper, to taste
- Turn the heat up to medium-high and cook onion for about 40-50 minutes until onions are golden brown and caramelized, stirring constantly
- Deglaze the pan by adding in white wine and scraping any pieces off of the bottom
- Keep boiling until the wine has evaporated
- Stir in flour, beef stock, sherry, Worcestershire sauce, bay leaves, marjoram and thyme
- Turn the heat down and simmer for 30 minutes
- Cut baguettes into rounds and arrange them on a baking sheet in a single layer, and brush with a bit of olive oil on both sides, then sprinkle with salt & pepper
- Bake at 400°F (205°C) for 8-10 minutes until crispy on top
- Check the soup for flavour, adding in more salt, pepper, sugar or Worcestershire, to taste
- Pour hot soup into oven-proof bowls, then, top with toasted baguette rounds and sprinkle with gruyere and Parmigiano Reggiano
- Place bowls onto a baking sheet and broil for about 4-6 minutes, until cheese is melted and browned
- Garnish with sprigs of fresh thyme and serve piping hot
