Soupe à l’Oignon
Serves: 6
 
Ingredients
  • 3 tablespoons unsalted butter
  • 2 cups chopped sweet onions
  • 1 teaspoon finely chopped garlic
  • 1 bay leaf
  • 1 sprig fresh thyme
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • ½ cup red wine, such as Cabernet Sauvignon
  • 1 ½ tablespoons all-purpose flour
  • 3 cups beef broth
  • Buttered Croutons (recipe follows)
  • 1 cup coarsely shredded Gruyère cheese
  • Garnish: snipped fresh parsley
Instructions
  1. Preheat oven to 350°. Place 6 oven-proof ramekins on a rimmed baking sheet.
  2. In a medium saucepan, melt butter over medium-high heat. Add onions, stirring to coat with butter. Add garlic, bay leaf, thyme, salt, and pepper. Reduce heat to medium-low; cook, stirring occasionally, until onions are very tender and lightly golden brown, approximately 15 minutes. (If onions begin to brown, reduce heat.) Remove bay leaf and thyme sprig.
  3. Add wine. Increase heat to medium, and cook until wine evaporates. Stir in flour; cook for 3 to 5 minutes, stirring occasionally. Add broth, and bring to a simmer. Cook until flavors are melded, 10 to 15 minutes.
  4. Divide soup among ramekins. Top soup with Buttered Croutons and cheese.
  5. Bake until cheese melts, approximately 5 minutes.
  6. Garnish with parsley, if desired. Serve immediately.
Notes
Notes: Top individual servings with homemade Buttered Croutons and rich, creamy Gruyère cheese. If Gruyère is not readily available, opt for Swiss cheese instead.
Recipe by TeaTime Magazine at https://teatimemagazine.com/soupe-a-loignon/