French Onion Soup Recipe
"I don’t know anyone that doesn’t love a hot steaming bowl of French Onion soup. You can serve it as an early course in your dinner meal. Or just pair it with a salad to make it a meal on its own. It would lovely with this Apple Fennel salad at lunch. As for wine, we recommend Pinot Noir. But a few other lighter reds might make sense too. Wine Pairing Suggestions Young Red Burgundy, Oregon Pinot Noir, Santa Barbara County Pinot Noir, Beaujolais Nouveau, Red Bardolino, Red Valpolicella "
Serves4
Preparation Time10 min
Cooking Time50 min
Cooking MethodOven
Ingredients
- 1 tablespoon olive oil
- 2 large onions
- 4 clove garlic
- 2 tablespoon flour
- 4 cup beef broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 slice thick cut white bread
- 1 cup mozzarella cheese
Instructions
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Preheat over to 250 degrees.
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Slice onions into crescents.
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Crush garlic.
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Grate the cheese.
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Saute the onion and garlic in oil until the soften and brown.
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Add flour to the mixture and cook until a firm dark roux is formed. Stir vigorously to ensure no lumps in the roux.
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Dissolve the roux into the beef broth.
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Add spices to taste
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Simmer on low heat for 40 minutes.
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Toast bread in a skillet until browned.
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Add soup to four individual serving bowls.
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Add one piece of bread to each bowl. The bread should cover the entire opening of the bowl.
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Cover bread with cheese in each bowl.
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Put the bowls in the oven until cheese melts and browns slightly.