Onion Soup

Total Time:
1 hr 30 min
Prep:
20 min
Cook:
1 hr 10 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 4 medium onions
  • 3 tablespoons mild-flavored oil, such as almond or safflower
  • 1/2 cup port
  • 8 cups chicken stock
  • Salt and freshly ground black pepper
  • 1 bouquet garni (fresh thyme, bay leaf, and celery stalk tied together)
  • 12 (1/4-inch thick) slices French bread, toasted
  • 3 cups grated Gruyere
Directions
  • Thinly slice the onions. Heat a 6-quart stockpot. Add the oil and heat. Add the onions and saute until golden brown over medium-low heat, about 25 to 30 minutes. Deglaze the pan with port. Add stock, salt, pepper, and bouquet garni, and simmer for 30 to 40 minutes.

  • Preheat the broiler.

  • Pour the soup into 6 oven-proof bowls. Top each bowl with 2 slices of bread and sprinkle with the cheese. Brown under the broiler until the cheese is golden brown and bubbly.


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