1 1/2 cups thinly sliced onion
1/4 cup butter
1 tsp salt
1/2 tsp sugar
1/4 tsp pepper
3 tbsps flour
1/2 tsp thyme
1/4 tsp minced garlic
4 cups beef broth
1 tsp worcestershire sauce
1/2 cup white wine
1 1/2 cups shredded Gruyère or Gouda cheese
holland rusk or croutons
Melt butter in a large dutch oven and add onions. Heat on medium low and cook about 50 minutes.
Add garlic for the last minute.
Mix salt, sugar, pepper, flour and thyme together and stir into the onions, cooking for 3-5 minutes.
Add broth, worcestershire and white wine, whisking to avoid lumps. Cover and simmer 25 minutes.
Fill onion soup bowls with soup leaving about 1". Top with holland rusk or croutons and shredded cheese. Give them each a grind or two of black pepper.
Broil 2-4 minutes to nicely brown the cheese.
Serves 4
No comments:
Post a Comment