This French Onion Soup recipes is one of my favorite winter soups, with it’s rich broth and crunchy,cheesy bread. Sometimes we’ll serve it as an appetizer and sometimes we’ll just have it with a hearty salad and extra bread for dipping and make it a meal. My sister gave me these little le Creuset mini-cocotte pots for Christmas and my first thought was how perfect these would be for French Onion Soup!
French Onion Soup
3 T. butter
2 cloves garlic, minced
2 T. flour
1 quart beef broth
1 c. white wine, I like Chardonnay but have used off-dry whites too
1 bay leaf or 1/2 t. dried thyme
salt and pepper to taste
french bread, sliced thickly and toasted
Gruyere cheese, shredded
In a large sauce pan, saute onion in butter until soft.
Add garlic and flour, then saute until onions are lightly brown.
Add beef broth, white wine and bay leaf. Simmer for 30 minutes.
There are two ways to serve this: You can put the soup in oven proof bowls, put the toasted french bread slice on it and sprinkle the bread with 2 T. or so of shredded Gruyere. Then you put it in the oven and broil it till the cheese is bubbly and slightly browned.
The other way, is simply to broil the bread and cheese separately on a cookie sheet and put it on the soup as you are serving it.