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Ingredients
| olive oil: 6 Tbl |
| onions - yellow (chopped): 1 cup |
| unsalted butter: 1 Tbl |
| garlic: 1 clove |
| fresh thyme: 3 Tbl |
| bay leaf: 1 |
| salt: 1 tsp |
| white pepper (ground): 1/2 tsp |
| white wine: 3/4 cup |
| chicken stock: 2 cups |
| red wine: 1/2 cup |
| French bread: 6 slices |
| gruyere cheese (shredded): 2 cups |
Onion Soup Gratinee
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
120 min -
Servings
6 serving(s)
Tags
- Heat the olive oil in a heavy pot over medium heat. Add the onions; cook and stir until golden brown, about 30 minutes.
- Add butter, garlic, thyme, bay leaf, salt, and white pepper. Cook and stir for about 10 minutes. Increase the heat to high, and stir in the white wine. Bring to a boil, and cook until wine has reduced by half, 3 to 5 minutes. Pour in the chicken stock, and simmer over medium heat for 45 minutes.
- Preheat the oven's broiler. Remove the thyme sprigs and bay leaf from the soup, and stir in the port wine. Ladle soup into 6 crocks or heat proof bowls, top each with a slice of bread, and a generous helping of Gruyere cheese. Place the bowls on a baking sheet for ease in handling.
- Place under the broiler for 2 to 3 minutes, until the bread and cheese are toasted and bubbly. Serve immediately.