This French onion soup featuring caramelized onions and melted Emmentaler cheese is equally simple as it is delicious.
Ingredients
- 2 La Brea Bakery Demi French Baguettes, sliced into 2-inch slices
- 3 tablespoons butter
- 3 pounds yellow onions, peeled and thinly sliced (approx 4 to 5 onions)
- ½ cup red wine
- 2-3 cloves garlic, sliced
- 2 sprigs fresh thyme
- 1 bay leaf
- 6 cups beef broth
- 8 ounces Emmentaler Cheese, shredded
- Salt and freshly ground black pepper to taste
Preparation
- In a large stockpot, over low heat, melt butter and add onions. Sweat onions, stirring occasionally, until they turn a deep, golden color (30 to 45 minutes). Add garlic and stir until fragrant.
- Add ½ cup of red wine, thyme, and bay leaf, simmering until most of the wine is absorbed. Add broth and continue to simmer until warm throughout.
- While the broth is simmering, line sliced bread on a baking sheet and top with cheese (reserve some cheese for serving). Place bread in the oven and broil for 2 to 3 minutes, watching closely until cheese is melted. Remove bread from the oven and set aside.
- Season soup with salt and pepper to taste. Remove the bay leaf and thyme.
- Ladle soup into 6 bowls, topping with cheese bread and extra shredded cheese. Serve immediately.
Recipe and image adapted from: Eat Your Beets
