Soup Saturday- Classic Onion Soup with Gruyere

February 13th, 2010

Another Saturday has rolled around and that means it’s time for yet another soup recipe. If I order soup when I am at a restaurant, probably 8 out of 10 times I’ll order the onion soup. I’ve never made it at home, but it is one of my absolute favorites if it’s made right. I came across this recipe and thought I’d share it with y’all and I may try to make it at home either this week or next and serve it with a small salad.

Classic Onion Soup with Gruyere

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large yellow or Spanish onion, halved and thinly sliced
  • 1 large red onion, halved and thinly sliced
  • 1 tablespoon sugar
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup port wine
  • 6 cups reduced-sodium beef broth
  • 1 (2-inch) piece Parmesan rind
  • Reserved bread from bread bowls or 4 slices sourdough baguette, about 1-inch thick and lightly toasted
  • 8 slices Gruyere cheese
  • Directions

    Preheat oven to 400 degrees F and preheat broiler.

    Melt butter and oil together in a large stock pot or Dutch oven over medium-high heat. Add onions and sugar and cook 10 minutes, until onions are tender and golden brown. Add thyme, bay leaves, salt, and black pepper and stir to coat. Cook 1 minute, until fragrant. Add port and simmer until liquid is absorbed. Add broth and Parmesan rind and bring mixture to a boil. Reduce heat to low, partially cover and simmer 20 minutes.

    Remove bay leaves and Parmesan rind and ladle soup into oven-proof bowls. Place bowls on a baking sheet. Place reserved bread rounds or a sourdough round into each bowl and top bread with Gruyere cheese. Broil 2 to 3 minutes, until cheese is golden and bubbly.

    This recipe courtesy of Food Network

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