Prep Time: 10 mins | Cook Time: 1 hr 10 mins | Total Time: 1 hr 20 mins | Yield: 4 Servings
The taste of caramelized onions complements very well with cheese and the rest of the ingredients to make this spectacular soup! This is a must-try recipe, I’m telling you!
Ingredients:
2 tbsp all-purpose flour
4 c beef stock or broth
¼ tsp dried thyme
4 tbsp butter
½ c shredded mozzarella cheese
6 c thinly sliced (⅛ to ¼ inch max) onions, any kind
½ c shredded Gruyere cheese
salt and pepper, to taste
4 to 8 slices of crusty bread (such as ciabatta or a French baguette) use 1 to 2 slices per bowl depending on the size of the bread
½ c dry sherry or white wine such as Pinot Grigio or Sauvignon Blanc
1 clove of garlic, minced
Directions:
Place a large pot on the stove and turn the heat to low.
Add butter and allow it to melt.
Add the onions, then stir and cook for about 30 to 45 minutes or until they caramelize. Make sure to stir continuously to prevent the onions from burning.
Add garlic, then sauté for about a minute or until aromatic.
Pour in sherry or wine, then scrape the bottom of the pot to get the browned bits. Stir everything until well blended. Simmer for a few minutes until the volume of the wine reduces to more than half.
Add flour, then whisk until well blended.
Add thyme and beef stock, then stir until well blended. Bring the mixture to a boil.
Turn the heat down to low, then simmer for about 10 minutes. Make sure to stir from time to time. Add more salt if necessary.
Place the rack in the center of the oven. Turn to broiler.
Toast the bread in the broiler or on the stove.
Add 4 heat-proof bowls onto a large baking sheet.
Fill each bowl with the soup, then top each toasted bread.
Sprinkle 2 tbsp of Gruyere cheese and 2 tbsp of mozzarella cheese over each bowl.
Place the bowls inside the broiler, then broil for a few minutes until the cheese has melted completely and turns golden brown.
Serve right away. Enjoy!
Notes:
You can use Swiss cheese in exchange for Gruyere.