Photo: Classic Onion Soup with Gruyere Recipe
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large yellow or Spanish onion, halved and thinly sliced
- 1 large red onion, halved and thinly sliced
- 1 tablespoon sugar
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup port wine
- 6 cups reduced-sodium beef broth
- 1 (2-inch) piece Parmesan rind
- Reserved bread from bread bowls or 4 slices sourdough baguette, about 1-inch thick and lightly toasted
- 8 slices Gruyere cheese
Directions
Preheat oven to 400 degrees F and preheat broiler.
Melt butter and oil together in a large stock pot or Dutch oven over medium-high heat. Add onions and sugar and cook 10 minutes, until onions are tender and golden brown. Add thyme, bay leaves, salt, and black pepper and stir to coat. Cook 1 minute, until fragrant. Add port and simmer until liquid is absorbed. Add broth and Parmesan rind and bring mixture to a boil. Reduce heat to low, partially cover and simmer 20 minutes.
Remove bay leaves and Parmesan rind and ladle soup into oven-proof bowls. Place bowls on a baking sheet. Place reserved bread rounds or a sourdough round into each bowl and top bread with Gruyere cheese. Broil 2 to 3 minutes, until cheese is golden and bubbly.
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By xcristix
Isla Verde, PR
on January 26, 2012
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I just made this recipe today! My boyfriend was craving some french onion soup and I made it my challenge to make it for the first time and it turned out great! I changed the port wine for Merlot like some of the reviewers suggested, since I'm not a Port Wine fan. i also added Fontina Cheese on top of the bread. Is the best French Onion Soup I've had ever. Thank you for this recipe. I'll be definitely making from now on!
By Sasooka
Wilmington, DE
on December 30, 2010
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This has been my go-to recipe for French Onion Soup for the past 2 years. I love you Ina (your FOS = so many diff kinds of alcohol = expensive and Alton (your FOS = too many ingredients, period, but Robin comes through with flying colors! I made the soup exactly as Robin wrote it.
By piglet3527
Hiltons, Va
on December 11, 2010
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Very Goood!!!! Will definately make again!!!!!!!!!
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