I like to make this soup in a bread bowl, but it works great it ramekins or soup crocks also.
French Onion Soup
Servings
4 Servings
Ingredients
- 2 large onions thinly sliced
- 1 tablespoon olive oil
- 1/4 teaspoon of sugar
- 2 Cloves garlic minced
- 4 cups of vegetable stock
- 4 cups of water
- 1/2 cup Dry white wine
- 1 bay leaf
- 1/2 teaspoon fresh thyme
- Salt and pepper to taste
- 4 bread bowls
- 8 thin slices Gruyere or Swiss cheese
Instructions
- 1 In a large pot, saute the onions in the oil on medium high heat until well browned, not burnt, be patient it will take 30-40 minutes. Add the sugar about 10 minutes into the cooking.2 Add garlic, saute 1 minute. Add the stock and water, wine, bay leaf and thyme. Cover and simmer about 30 minutes. Season to taste with salt and pepper and discard the bay leaf.3 Preheat the oven to broil. Hollow out the bread bowls. If desired put one slice of cheese on the bottom of the bowl and place in oven for 2 minutes. Ladle soup into the bowls and then place on baking sheet in the oven to broil for about 8 minutes or until cheese melts. Serve immediately.
Special instructions
- I like to make this soup in a bread bowl, but it works great it ramekins or soup crocks also.
Would this work if I left out the wine? Or is there something I can use in place of it? Also, do you know of any good recipe for whole grain bread that can be used for the bread bowls? Thank you!
Yes, at the same time, I added it above, thanks for noticing. You can use all stock, but I don’t think it is necessary and I like to save money.
When do you add water? I only see chicken stock.. Is it at same time?