French Onion Soup and Côtes du Rhône Wine #Winophiles
French Onion Soup and Côtes du Rhône Wine #Winophiles is a Mediterranean beverage. This recipe serves 8. For $2.36 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 13g of protein, 13g of fat, and a total of 322 calories. 77 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Winter. It is brought to you by Curious Cuisiniere. A mixture of dry white wine, garlic cloves, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. Overall, this recipe earns a good spoonacular score of 44%. Similar recipes include French Onion Soup + Olives N Wine Turns 1, Le Cafe Ile St. Louis Onion Soup Gratinee – this is a new take on the classic French Onion Soup, and French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 90 minutes
Ingredients:
1 baguette, sliced 1” thick
2 bay leaves
8 c beef broth*
2 Tbsp brandy (optional)
4 Tbsp butter
½ tsp dry white wine (like a Chardonnay, Pinot Grigio, or Sauvignon Blanc)
2 garlic cloves, minced
1 c grated Gruyere (or Swiss) cheese
¼ tsp pepper
½ tsp salt
Salt and pepper to taste
½ tsp sugar
6 large sweet onions, halved and sliced
2 tsp thyme
3 Tbsp unbleached all purpose flour
Equipment:
pot
broiler
oven
bowl
ladle
baking sheet
Cooking instruction summary:
In a wide soup pot, melt butter. When the butter is hot, add the sliced onions, garlic, bay leaves, thyme, sugar, salt, and pepper. Saut over medium heat for 50-60 minutes, reducing the heat to medium low half way through as the onions begin to stick.Once the onions are a deep, caramel-brown, add the wine and cook for 1-2 minutes, until it is reduced.Add the flour, mixing well and cooking for 1-2 minutes. Add the beef broth and bring the soup to a simmer. Simmer the soup for 20 minutes.As the soup is simmering place the baguette slices under your ovens broiler (set to medium) and toast for 3-5 minutes on each side, until lightly crisped.Remove the soup from the heat and add the brandy, if using. Mix well.Taste the soup and add salt and pepper to taste. Mix well.Ladle the soup into oven-proof bowls. Place a toasted baguette slice in each bowl and top the baguette slice with a generous sprinkling of cheese. Place the bowls on a baking sheet and place them in the oven. Broil until the cheese is melted and bubbly.Serve immediately.
Step by step:
1. In a wide soup pot, melt butter. When the butter is hot, add the sliced onions, garlic, bay leaves, thyme, sugar, salt, and pepper. Saut over medium heat for 50-60 minutes, reducing the heat to medium low half way through as the onions begin to stick.Once the onions are a deep, caramel-brown, add the wine and cook for 1-2 minutes, until it is reduced.
2. Add the flour, mixing well and cooking for 1-2 minutes.
3. Add the beef broth and bring the soup to a simmer. Simmer the soup for 20 minutes.As the soup is simmering place the baguette slices under your ovens broiler (set to medium) and toast for 3-5 minutes on each side, until lightly crisped.
4. Remove the soup from the heat and add the brandy, if using.
5. Mix well.Taste the soup and add salt and pepper to taste.
6. Mix well.Ladle the soup into oven-proof bowls.
7. Place a toasted baguette slice in each bowl and top the baguette slice with a generous sprinkling of cheese.
8. Place the bowls on a baking sheet and place them in the oven. Broil until the cheese is melted and bubbly.
9. Serve immediately.
Nutrition Information:
covered percent of daily need
