Description
Is there anything more comforting on a cold winter’s day than a bowl of French Onion Soup? I don’t think so! Onions are cooked low-and-slow until they are caramelized just right! Broth and wine are infused with sweetness as the soup cooks down before being topped with bread, smothered with Canadian cheese, and broiled until bubbly. Bon appétit!
Ingredients
Units
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- 2 cups Sylvan Star Cheese, Grizzly Gouda, grated
- 3 medium-sized onions, thinly sliced
- 1/3 cup butter, divided
- Salt and pepper
- 1 tbsp each fresh thyme and rosemary, chopped
- 1/2 tsp nutmeg
- 1 tbsp all-purpose flour
- 1/2 cup red wine
- 4 cups low-sodium beef broth
- 1 cup water
- 2 bay leaves
- 12 slices of day-old French baguette
Instructions
- To a large pot, over medium-low heat, add onions, butter and a few grinds of salt and pepper. Cook onions, stirring occasionally until caramelized. This process can take anywhere from 45 minutes to 2 hours depending on how rich and sweet you want the onions. For me, the longer the better. Be careful not to let the onions dry out or burn. If your pot is looking dry add a few tablespoons of water.
- To the pot add the remaining butter, thyme, rosemary and nutmeg. Stir until butter is melted. Sprinkle in flour. Stir until flour is evenly distributed and no clumps remain. Add red wine, broth, water and bay leaves. Increase heat to medium-high and bring soup to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes, or until soup has reduced & thickened slightly.
- Remove bay leaves and ladle soup into 6 oven-proof bowls. Top with two slices of baguette and grated Grizzly Gouda. Broil under high-heat for 3-5 minutes or until cheese has melted. Cool slightly before serving.
