One of my favorite soups! It’s the crispy bread and melted cheese on top that does it for me. The end result is worth every minute. Some might see this soup as intimidating, but I hope my steps ease the process for you.

Yield: 4-6 Servings

Ingredients:

5 tablespoons unsalted butter

3 tablespoons olive oil

6 large onions, peeled, halved and thinly sliced

1 teaspoon salt

1/2 teaspoon pepper

3 cloves garlic, minced

1/4 cup all-purpose flour

1/2 cup red wine (I use a dry red wine)

6 cups beef broth

1 teaspoon beef bouillon powder or 1 teaspoon of Vegeta

2 sprigs dried thyme (or 1 tsp dried thyme)

1 rosemary sprig (or 1 tsp dried rosemary)

1 baguette

Grated Mozzarella & Gruyere Cheese

Directions:

In a large pot over medium heat, heat up the olive oil and melt the butter. Add in the onions and stir to evenly coat with oil and butter. Cover and cook for about 15-20 minutes, stirring every five minutes, until the onions have completely softened.
Turn up the heat to medium-high and add in the salt. Stir and continue to cook for about 10 more minutes. The onions will be soft, gold brown and caramelized
Add in your garlic, salt and pepper and stir for about a minute.
Add in your flour and cook for 5 minutes until slightly browned.
To deglaze the pan, slowly pour in the wine and scrape up any brown bits at the bottom of the pot. Add the thyme and simmer for a few minutes, until the wine has reduced by half.
Add in the beef stock and beef bouillon and bring to a boil. Turn the heat down to low and simmer for 30 minutes.
While the soup is simmering, preheat your oven to 400 Degrees Farenheit. Slice the baguette into 1 - inch thick pieces and arrange on a baking sheet. Bake for 5 minutes, until golden around the edges. Remove and set aside.
Switch the oven to the broiler. Once the soup is ready, place your oven safe bowls on a thick baking sheet. Ladle soup into each bowl and top with baguette slice and desired amount of cheese (I use about 1/4 cup for each bowl). Place in oven about 6 inches away from the heat and broil for 2-3 minutes, or until the cheese is bubbled and melted. Be careful to not burn them. Remove from the oven and serve while hot. Enjoy!

Tips:

If you do not have oven safe bowls, there’s a simple fix! Just make some cheesy bread on a sheet pan and once done place on top of each soup serving.

Be sure to leave a comment!

If you make this recipe, I’d love to see pictures of your creations. Click on the Instagram icon below and send me recipe pictures! Or, post and hashtag #maciskitchen

PRODUCTS USED FOR THIS RECIPE:

TOOLS (affiliate):

White Ramekins: https://amzn.to/3qJMuVd

Dutch Oven: https://amzn.to/31UFJWc

Cutting Board Set: https://amzn.to/3wPelV4

Wooden Spoon: https://amzn.to/3FixqlE

Favorite Cutting Knife: https://amzn.to/3wQx02X