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My husband loves onions, and this is loaded with onions and lots of melted cheese. He doesn't like the traditional piece of toasted bread on top, so I served a 3-Cheese Garlic Bread with it ~ but directions for the bread on top are also included.
(photo & button link to 3 Cheese Garlic Bread are below)
FRENCH ONION SOUP with MELTED CHEESE
2 TB butter………………………………………………..2 tsp. extra-virgin olive oil
2-3 large onions (I use white, since that’s what I always have on hand)
1 tsp. dry thyme (or two sprigs fresh thyme)…….......….1 bay leaf
2-3 tsp. crushed or minced garlic…………………….1/4 cup dry white wine
2 cups chicken stock + 1 cup beef stock (or whatever combination you have on hand ~ fresh is best, but you could substitute water with "Better than Bouillon" chicken and/or beef) ~
1-1/2 TB flour……………………………………………..1 TB balsamic vinegar
1 tsp. Kosher salt………………………………………..about 1/2 tsp. black pepper
about 1 cup grated cheese (I combine mozzarella and Parmesan, but any good quality, fresh grated white cheese will work)
Crusty bread, cut into slices (optional ~ my husband doesn’t like it on his)
***
Thinly slice the onions, with your food processor slicing blade.
Melt the butter with the olive oil in a large stock pot or Dutch oven. Add the onions, thyme, bay leaves, and garlic. Cook and stir over medium heat (for about 15-20 minutes) until the onions are very soft and light golden brown. Remove the bay leaf and fresh thyme stem (if using); sprinkle the flour on top, stir to combine well with the onions and cook for another 3-4 minutes or so.
Add the white wine and balsamic vinegar (stirring to combine). Add salt and pepper, and simmer for another 30-40 minutes. About 15 minutes before the soup is ready, preheat the oven to 350. ** If you’re using crusty bread, stick your slices into the oven to toast them while you wait for the soup to be ready on the stove.
Check to see if you need more salt or pepper, and then ladle the soup into 2 large ovenproof bowls (or 4-6 smaller ovenproof cups/bowls). Top with your crusty bread (if you’re using it) and put a couple of handfuls of grated cheese on top of each bowl. Put the bowls onto a rimmed baking sheet and pop into the oven for about 15 minutes (until the cheese gets all melty). (NOTE: If you want a crusty top to the cheese, you can reset the oven to BROIL and keep the bowls in there for another couple of minutes {but be positive that your bowls won’t crack or break at that high heat}). Serve immediately.
Makes about 2 main-dish large bowls or 4-6 smaller first-course cups/bowls (you can easily double this recipe for more).
(photo & button link to 3 Cheese Garlic Bread are below)
FRENCH ONION SOUP with MELTED CHEESE
2 TB butter………………………………………………..2 tsp. extra-virgin olive oil
2-3 large onions (I use white, since that’s what I always have on hand)
1 tsp. dry thyme (or two sprigs fresh thyme)…….......….1 bay leaf
2-3 tsp. crushed or minced garlic…………………….1/4 cup dry white wine
2 cups chicken stock + 1 cup beef stock (or whatever combination you have on hand ~ fresh is best, but you could substitute water with "Better than Bouillon" chicken and/or beef) ~
1-1/2 TB flour……………………………………………..1 TB balsamic vinegar
1 tsp. Kosher salt………………………………………..about 1/2 tsp. black pepper
about 1 cup grated cheese (I combine mozzarella and Parmesan, but any good quality, fresh grated white cheese will work)
Crusty bread, cut into slices (optional ~ my husband doesn’t like it on his)
***
Thinly slice the onions, with your food processor slicing blade.
Melt the butter with the olive oil in a large stock pot or Dutch oven. Add the onions, thyme, bay leaves, and garlic. Cook and stir over medium heat (for about 15-20 minutes) until the onions are very soft and light golden brown. Remove the bay leaf and fresh thyme stem (if using); sprinkle the flour on top, stir to combine well with the onions and cook for another 3-4 minutes or so.
Add the white wine and balsamic vinegar (stirring to combine). Add salt and pepper, and simmer for another 30-40 minutes. About 15 minutes before the soup is ready, preheat the oven to 350. ** If you’re using crusty bread, stick your slices into the oven to toast them while you wait for the soup to be ready on the stove.
Check to see if you need more salt or pepper, and then ladle the soup into 2 large ovenproof bowls (or 4-6 smaller ovenproof cups/bowls). Top with your crusty bread (if you’re using it) and put a couple of handfuls of grated cheese on top of each bowl. Put the bowls onto a rimmed baking sheet and pop into the oven for about 15 minutes (until the cheese gets all melty). (NOTE: If you want a crusty top to the cheese, you can reset the oven to BROIL and keep the bowls in there for another couple of minutes {but be positive that your bowls won’t crack or break at that high heat}). Serve immediately.
Makes about 2 main-dish large bowls or 4-6 smaller first-course cups/bowls (you can easily double this recipe for more).
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