There is nothing better on a cold wintry night than a warm crock of real French onion soup! It is so delicious and warms you to the core!
We came upon this recipe from one of our all time favorite French bistros and wanted to share it with our readers. This recipe will create one quart for soup of some of the best authentic French onion soup we’ve ever tasted!
We think that you will agree!
Here is what you will need for the soup:
- 2 large onions, cut in half and sliced 1/4 inch thick
- 2 teaspoons butter 1/2 cup dry white wine, such as Chablis
- 24 ounces low-sodium beef broth
- 8 ounces low-sodium chicken broth
- 1/4 teaspoon dried thyme leaves
- 1 small bay leaf
- salt and pepper to taste.
Here is what you will need for the croutons:
- French baguette
- Clarified butter
- Shredded Parmesan cheese
Here is what you will need for the final assembly:
Slices of imported Swiss cheese such as Finlandia
For the soup:
Sauté the onions and 2 teaspoons butter over medium to high heat until just beginning to caramelize. Add the white wine, beef broth, chicken broth, time and bay leaf. Bring to a boil and let simmer 15 to 20 minutes over medium to low heat then turn down to low heat.
Taste the soup and salt and pepper to taste. Remove the bay leaf.
For the croutons:
Cut baguette into 1/2 inch slices. Toast in the oven on one side, then turn over and brush the other side with clarified butter. Sprinkle with shredded Parmesan cheese. Put back in oven or under a broiler to melt the cheese.
Fill the soup crocks almost to the top with soup and place one crouton on top.
Put 2 to 3 slices of Swiss cheese on top of the crouton, making sure the sea cheese doesn’t fall in the soup. Put under the broiler and melt the cheese until golden brown.