Recipe courtesy of Robert Irvine
Episode: Disney Dilemma
Save Recipe Print
Total:
1 hr 40 min
Prep:
30 min
Cook:
1 hr 10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

In a large skillet, over medium-high heat, add the butter and onions, and saute until the onions are translucent and the edges are browned, about 30 to 40 minutes. Stir occasionally during the cooking process. Season with salt and pepper, to taste.

Preheat the oven to 350 degrees F.

Once the onions are cooked, add the wine to deglaze the pan. Stir and then add the parsley, thyme, bay leaves and garlic. Continue to cook until all the wine has reduced, about 15 to 20 minutes. Lower the heat, add the stock and simmer until the mixture has reduced to about 3 cups total volume.

While the stock is reducing, drizzle the sliced bread with oil and sprinkle with salt and pepper, to taste. Arrange the bread on a cookie sheet and bake until slightly browned. Once browned, remove them from the oven.

Heat the broiler.

Ladle onion soup into crocks or bowls, leaving enough room for the toasted baguette. Top each bowl with a slice of bread and sprinkle with cheese. Put the crocks on a sheet pan and broil until the cheese is melted and slightly browned, about1 minute. Remove from the broiler and serve.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Croissant French Toast

Recipe courtesy of Ree Drummond

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Sloppy Joes with Maui Onion Straws

Recipe courtesy of Guy Fieri

7-Can Soup

Recipe courtesy of Ree Drummond

Hot and Sour Soup

Recipe courtesy of Tyler Florence

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword