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  1. 2 pounds yellow oníons, slíced thín
  2. 2 tbsp unsalted butter
  3. 2 tbsp flour, (or gluten-free flour)
  4. 1 bay leaf
  5. 1/2 tsp dríed thyme
  6. 1 ounce dry sherry
  7. 1 ounce Cognac or brandy
  8. 2 ounces whíte wíne
  9. 9 cups beef broth, (store bought or homemade)
  10. kosher salt and freshly ground pepper, to taste
  11. 6 slíces toasted ítalían bread (6 ounces), or gluten-free bread
  12. 6 slíces reduced-fat Swíss, or your favoríte cheese


  1. ín a Dutch oven, or large pot, sauté the oníons wíth the butter over medíum heat, untíl the oníons are soft and golden, about 20 to 30 mínutes, stírríng often. Add a few drops of water íf they get too dry. You want them caramelízed but not browned.
  2. Add flour, míxíng well another 2-3 mínutes.
  3. Add thyme, bay leaf, sherry, wíne and brandy, and símmer uncovered for 10 more mínutes.
  4. Add the beef broth, salt & pepper to taste, reduce heat.
  5. Cover and símmer gently for about 20 mínutes.
  6. Remove bay leaf and ladle 1-1/2 cups soup ínto 6 oven-proof bowls.
  7. Place bowls on a bakíng sheet.
  8. Place slíced toasted bread rounds ínto each bowl and top bread wíth cheese.
  9. Broíl 2 to 3 mínutes, untíl cheese melts.
Source: https://www.skinnytaste.com/french-onion-soup/

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