FRENCH ONION SOUP
This one comes from my momma and man is it GOOD. Relatively simple and great for a crowd. When she served this last time we were home, there wasn't a sound at the table once we all started to dig in. And that's saying a lot. We're a pretty chatty family. Hope you enjoy this one!
- 1/2 cup of unsalted butter
- 2 pounds of yellow onions, thinly sliced
- 8 sprigs of fresh thyme
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon of flour
- 1 cup of dry white wine
- 4 cups of low sodium beef stock
- 2 cups of low sodium chicken stock
- 1 1/2 cups of cubed Ciabatta bread
- 3 cups of grated Gruyere cheese
In a large pot melt the butter over low heat. Add the sliced onions, thyme, salt and pepper continue to cook, stirring occasionally until onions become a golden brown color and are soft, about 30 minutes.
Add the flour and cook for 2 more minutes. Add the white wine and scrape up any bits off the bottom of the pot, turn up the heat and boil for 2 to 3 minutes. Add beef and chicken stock, stir and allow the soup to simmer for 30 minutes.
Season the soup with salt and pepper to taste. Set you oven to broil. Arrange bread cubes on a baking sheet, drizzle with olive oil and toast until crispy, about 3 minutes. Be careful not to take your eyes off them, you don't want them burnt and they'll be going back into the broiler. Remove Thyme sprigs and ladle soup into six oven safe crocks or bowls. Top with the toasted Ciabatta cube and top with a good amount of grated Gruyere cheese.
Place the crocs on a baking sheet and carefully place under the broiler for an additional 3 minutes or until cheese is melted and begins to turn golden.