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
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
Thin slice baguette rounds
Shredded mozzarella cheese
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!