French Onion Recipe
A Misty's favorite for many years, rich onion soup with fresh baked croutons, served au gratin. Bowl $8 | Cup $6
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Ingredients
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Soup Base
Croutons
Topping
Method
Soup Preparation
- 1
Sauté the Onions
In a large pot, melt the unsalted butter over medium heat. Add the sliced yellow onions and cook, stirring frequently, until they become soft and caramelized, about 30-40 minutes.
- 2
Add Garlic and Deglaze
Stir in the minced garlic and cook for an additional 2 minutes. Pour in the dry white wine to deglaze the pot, scraping any browned bits from the bottom. Allow it to simmer for about 5 minutes.
- 3
Combine Broth and Seasoning
Add the beef broth, chopped thyme, bay leaves, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce to a simmer. Let it cook uncovered for about 30 minutes.
Crouton Preparation
- 4
Prepare the Croutons
Preheat the oven to 375°F (190°C). In a bowl, toss the sliced baguette with olive oil, garlic powder, and salt. Spread the slices on a baking sheet in a single layer.
- 5
Bake the Croutons
Bake the croutons in the oven for 10-15 minutes, or until golden and crispy. Remove from the oven and set aside.
Assembly and Broiling
- 6
Assemble the Soup
Ladle the hot onion soup into oven-safe bowls. Place a few baked croutons on top of each bowl and generously sprinkle with Gruyère and Parmesan cheese.
- 7
Broil
Place the bowls under the broiler for 3-5 minutes, or until the cheese is bubbly and golden brown. Watch closely to prevent burning.
