Lunch: Easy French Onion Soup
Recipe by Anna Watson Carl This soup only sounds fancy; the toughest part is cooking onions (easy, right?).
Ingredients
4 tbsp. unsalted butter
3 large white onions, thinly sliced into half moons
kosher salt
Black pepper
1/2 c. white wine
2 c. chicken stock
4 c. beef stock
8 sprigs fresh thyme, plus more for garnish
4 Baguette slices
2 c. shredded Gruyere cheese
Instructions
In a large pot over medium-high heat, melt butter. Add onions and cook, stirring occasionally, until deeply golden, 20 minutes. Season with salt and pepper. Add white wine and let simmer until evaporated, 3 minutes. Add chicken and beef stocks and thyme and bring to a boil. Reduce heat to low and simmer 20 minutes. Season with salt and pepper; remove thyme.
Preheat broiler to high. Place baguette slices on a large baking sheet and top with 1/2 cup grated cheese. Place under broiler until cheese is bubbling and golden brown, 1 minute.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
