This is a very classic French soup. I love it! Mike (my husband), was the first person in our house to make this soup. That was more than a decade ago. I have to keep reminding myself that he used to cook!
French Onion Soup
In a large boiler set over medium heat, add the butter, garlic, bay leaf, vinegar and onions. Brown over high heat for about 5-8 minutes. Reduce heat to medium-low and continue to cook for around 40 minutes. Make sure you keep checking it and stirring, otherwise you will burn the onions. Once the onions have reduced and caramelized, add the wine and stock. Turn heat to low , cover and let simmer for about 10 minutes.
Meanwhile, make the croutons. Preheat your oven grill to 180 degrees F. Make diagonal cuts into your baguette. Cut about 2 inch slices. Drizzle them with a small amount of olive oil and place under the oven grill for about 2 minutes per side. Remove from oven.
Arrange 4 oven proof bowl and ladle soup into each bowl. Place a croûton in each bowl and top with grated cheese. Place the 4 bowls on a baking sheet and put back under the grill until the top is golden and bubbly, approximately 5 minutes. Serve immediately when removing from oven.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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