French Onion Soup
Serves 4-6 | Prep time 20 minutes
Ingredients:
5 white onions, thinly sliced
1 Tbsp. canola oil
2 Tbsp. butter
3 Tbsp. flour
6 cups beef stock
1 cup red wine
1/2 tsp. sugar in the raw
1 bay leaf
1/2 tsp. oregano
1/2 tsp. thyme
4 oz. Parmesan cheese, grated
4 oz. Muenster cheese, slices
8 slices of Cuban bread (French is suitable)
salt and pepper to taste
4 sprigs of thyme, for garnish
Directions:
In dutch oven or large pot, sauté onions in canola oil and butter until translucent. Add sugar and continue cooking on medium heat until onions are browned, but not burned. When onion mixture is reduced, whisk in flour. Stir for a few minutes until mixture is browned. Stir in beef stock, blending all ingredients really well. Add herbs, bay leaf, salt, and wine. Cover, turn heat to low and simmer for 30-40 minutes.
Butter the bread and toast in oven on 325F until browned. Once done, remove and set aside. Remove bay leafs from pot. Transfer soup into individual serving soup ramekins. Top each ramekin with grated parmesan. Add slices or chunks of toasted Cuban bread. Top each ramekin completely with muenster slice. Place each ramekin in oven and bake at 350F for 30 minutes or until cheese melts over edges. Garnish each ramekin with small thyme sprig.
