My mom was famous for her french onion soup! She always served bubbling hot, direct from the oven. It's great for a cold winter day and she always told us that the onion and garlic would chase the flu away. I love to use vegetable stock so that the dish works for vegetarian guests!
Subscribe to Sweet Paul Magazine today:
You will need:
3 tablespoons butter
4 large yellow onions, thinly sliced
6 garlic cloves, thinly sliced
1 teaspoon sugar
1 bay leaf
Salt and pepper
4-8 slices of day-old white country style bread, cut into large cubes
2 cups grated Gruyère cheese
- Melt butter in a large saucepan and add onion, garlic and sugar and sauté over medium heat until onions become soft and golden.
- Add bay leaf and stock and let the soup simmer for 20-30 minutes.
- Season with salt and pepper to taste.
- Pour soup into individual bowls; place bread on top and sprinkle with Gruyère.
- Place under broiler until melted.
- Serve while hot with a sprinkle of black pepper.
Made it? Tell us about it–