Monday, October 14, 2013

French Onion Bread Soup

This is a Rachael Ray version of French Onion Soup. It is a super speedy of course. I would recommend cooking down the onions a lot more next time to get the full flavor of the soup. That is the only change. Otherwise quite tasty.

French Onion Bread Soup
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds onions, thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme
  • salt and pepper
  • 1/2 cup dry white wine
  • 2 cups beef broth
  • 1/2 baguette, cut into small cubes
  • 2 cups shredded gruyere or monterey jack

  1. Preheat the oven to 450°. In a large, heavy saucepan, heat the olive oil over medium-high heat. Add the onions, garlic, thyme and 1/2 teaspoon each salt and pepper, lower the heat to medium and cook, stirring, until the onions are caramelized, about 45 minutes. Stir in the wine and cook for 3 minutes. Add the beef broth, reduce the heat to low and cover the saucepan.
  1. Divide half of the bread cubes among four small ovenproof bowls and cover each with 1/4 cup cheese. Divide the soup among the bowls, then top with the remaining bread and cheese. Set the bowls on a baking sheet and bake until the cheese is bubbling, about 10 minutes.

No comments: