MAKE IT: French Onion Soup

French onion soup, simple, easy, extremely tasty, and one of my other half’s favorite foods. There is no words to describe how easy, although a tad bit hands on, this soup is to make.

Full time 30 minutes
Serves 4

The needs-

30 oz beef stock, low sodium
2 large red onions, sliced as thin as possible
1/4 cup white wine (or chicken stock)
1 tbsp olive oil
1 tbsp butter
1/2 tbsp sugar
1/2 tbsp flour

For serving-

Thin slice baguette rounds
Shredded mozzarella cheese

The know-

Preheat oven to 400′

In a deep pan or shallow pot, melt butter and oil together.


Add in sugar.

Add in onions and cook covered over medium heat for 5 minutes.


Stir and recover for 5-8 minutes or until they are just beginning to brown on edges.


Sprinkle flour over evenly and add in wine. Cook 5 minutes uncovered.

Slowly pour in stock stirring while pouring.


Allow stock to come to a boil.


Reduce temp to low and simmer for 10 minutes.

While this simmers, lay baguette rounds out on a baking sheet. Depending on how thin your baguette is you may need more than one per bowl. In photos I am using two bowl sizes so you can see the difference.


Top each round with 1 tbsp shredded mozzarella.


Place in oven and let bake 5 minutes or until cheese is melted and beginning to brown.


Once browned place oven proof bowls on a baking sheet and add 1-2 tbsp of cheese to the bottom of each bowl.


Ladle in soup to roughly 1/2″ from the top of bowl.


Add in toasted bread rounds.


Top with 1-2 tbsp cheese.


Return to oven for 5 minutes. Serve immedietly once new cheese has melted!

Cheers!


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