Recipe courtesy of Tyler Florence
Episode: Ultimate Bistro
Total:
1 hr 10 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 10 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

IDEAS YOU'LL LOVE

French Onion Soup

Recipe courtesy of Ree Drummond

French Onion Soup

Recipe courtesy of Nancy Fuller

French Onion Soup

Recipe courtesy of Kelsey Nixon

French Onion Soup

Recipe courtesy of Ina Garten

Oh So Good French Onion Soup

Recipe courtesy of Rachael Ray

French Toast

Recipe courtesy of Robert Irvine

French Onion Dip

Recipe courtesy of Guy Fieri

French Onion Dip

Recipe courtesy of Guy Fieri

Classic French Onion Soup

Recipe courtesy of Sidewinders American Grill

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking