Onion Soup with Gruyère Toast
Recipe from Go Go Gruyère!
Makes 4 servings
- 2-1/4 pounds yellow onions, halved lengthwise
- 6 tablespoons unsalted butter, divided use
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon flour
- 1 cup dry white wine
- 4 cups beef stock
- 1 cup water or as needed
- Freshly grated nutmeg
- Salt and freshly ground pepper to taste
- 4 1-inch-thick slices rustic bread
- 2 cups grated Gruyère cheese
- Cut onion halves lengthwise into thin slices. Melt 4 tablespoons butter in a heavy pot over medium heat. Add the onions, thyme and bay and stir well. Reduce heat to medium-low and cook onion, stirring occasionally, until they are a rich, caramel color. This will take 30 to 35 minutes and shouldn’t be hurried; it is the basis on the soup’s flavor.
- Sprinkle flour over onions and stir in. Cook 1 minute then add white wine. Let it simmer for 1 minute then add stock and 1 cup water. Cook gently for 25 minutes. Season with a pinch of fresh nutmeg and salt and pepper to taste. Remove thyme and bay. Soup can be refrigerated for up to two days; reheat gently before finishing. Thin with additional water if needed.
- At serving time, divide soup among four heatproof bowls. Spread remaining butter on bread slices and place a slice atop each bowl of soup; sprinkle with cheese. Place under heated broiler until cheese melts and is bubbly and golden. Serve at once.
recipe and picture found on http://saycheesemedia.com