French onion soup with cheese croutons

soups 158 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0
French onion soup with cheese croutons
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 h. 10 min
  • Calories: -
  • Difficulty: Easy
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Tyler Florence makes his soup with beef broth and red wine, adding fresh thyme and bay leaves for flavor, and serves with cheese croutons.

Ingredients

Directions

  1. Melt (110 g) butter in a large saucepan over medium heat. Add onion, garlic, bay leaves, thyme, salt and pepper and sauté until the onion is soft and caramelized, about 25 minutes. Pour in the wine, bring to a boil, reduce heat, and simmer until the wine has evaporated and the onion is dry, about 5 minutes. Throw away the bay leaves and thyme sprigs. Sprinkle flour on the onion and stir. Reduce heat to medium-low so that the flour does not burn, and cook for 10 minutes to remove the raw flour flavor.
  2. Add the beef broth, bring the soup to a boil again and cook for 10 minutes. Season with salt and pepper to taste. Preheat the grill in the oven just before serving. Place the pieces of baguette on a baking sheet in one layer. Sprinkle with Gruyere cheese and bake until bubbles form and golden brown, 3-5 minutes.
  3. Pour the soup into bowls and place a few cheese croutons on top.
  4. Alternatively: Pour the soup into bowls, each with 2 slices of cheese and bread. Place the bowls in the oven to brown the bread and melt the cheese.

French onion soup with cheese croutons



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 h. 10 min
  • Calories: -
  • Difficulty: Easy

Tyler Florence makes his soup with beef broth and red wine, adding fresh thyme and bay leaves for flavor, and serves with cheese croutons.

Ingredients

Directions

  1. Melt (110 g) butter in a large saucepan over medium heat. Add onion, garlic, bay leaves, thyme, salt and pepper and sauté until the onion is soft and caramelized, about 25 minutes. Pour in the wine, bring to a boil, reduce heat, and simmer until the wine has evaporated and the onion is dry, about 5 minutes. Throw away the bay leaves and thyme sprigs. Sprinkle flour on the onion and stir. Reduce heat to medium-low so that the flour does not burn, and cook for 10 minutes to remove the raw flour flavor.
  2. Add the beef broth, bring the soup to a boil again and cook for 10 minutes. Season with salt and pepper to taste. Preheat the grill in the oven just before serving. Place the pieces of baguette on a baking sheet in one layer. Sprinkle with Gruyere cheese and bake until bubbles form and golden brown, 3-5 minutes.
  3. Pour the soup into bowls and place a few cheese croutons on top.
  4. Alternatively: Pour the soup into bowls, each with 2 slices of cheese and bread. Place the bowls in the oven to brown the bread and melt the cheese.

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