For a simple yet warm dinner with family and friends, you may want to serve this. Its enticing smell will fill the dining room with heavenly aroma that will set the mood for a heartwarming dinner. Yes, you will want this on those beautiful bowls! I usually just make potato soup or chicken noodle soup, but occasionally I want something I don’t really make that often.
Our friend over at Tidy Mom has this to say about this recipe:
“A decadent French Onion Soup full of flavor that is topped with croutons and melted gruyere cheese.”
French onion soup is definitely not part of my everyday go-to soup. This recipe is easy and very delicious. You don’t even have to eat it with anything (though I like eating it with some crusty bread).
Ingredients
1/4 cup Kerrygold butter
2-3 large white or yellow onions (or 3-4 medium), sliced
1 teaspoon Domino sugar
1/2 teaspoon Morton salt
1 teaspoon minced garlic
1/2 tablespoon McCormick dried thyme
1½ tablespoon Gold Medal flour
1/2 cup dry white wine
2 cups College Inn beef broth
1½ cups College Inn chicken broth
1/2 tablespoon Great Value balsamic vinegar
1/2 tablespoon Worcestershire sauce
New York Brand Texas Toast Garlic & Butter Croutons
4 slices Emmi gruyere cheese (about 2 ounces)
Instructions:
Melt butter in a heavy soup pot or Dutch oven over medium heat, add the onions and stir until they are evenly coated with butter and sprinkle with salt and sugar.
Turn the heat to medium-low, let onions cook, stirring occasionally,for at least 30-45 minutes. You can let them cook even longer over a low heat with the lid on until golden brown and caramelized, about 2-3 hours, stirring every 15 minutes. — just don’t let them burn or get black. Adjust the heat as necessary.
With medium-low heat, add the garlic and thyme and saute for about a minute.
Mix in flour and brown for about another 2-3 minutes, forming a paste, but try not to scorch it.
Add the wine and scrap the bottom of the pan to get up all of the cooked-on brown bits.
Add broths, vinegar and worcestershire sauce, bring to a boil then reduce the heat and simmer for 30-40 minutes.
Ladle the soup into oven-safe bowls on a baking sheet and top with croutons and a thick layer of cheese, making sure to cover the edges of the croutons to prevent burning.
Place under broiler, watching closely, until cheese melts, bubbles and turns a golden brown.
Dunk the croutons and cheese into the soup as you eat. Enjoy!
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Quick Tip: Serve with your favorite rolls.
Thanks again to Tidy Mom for this amazing recipe.