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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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A bistro basic. To allow its flavor to develop, make the soup, except for croutons and cheese, a day ahead. Ingredients:
1 tablespoon garlic-flavored olive oil |
12 slices from thin loaf french bread (1/2-inch thick slices) |
2 tablespoons unsalted butter |
4 large spanish onions, quartered, cut into 1/4-inch slices (2 1/2 pounds) |
1 teaspoon salt |
1/4 cup all-purpose flour |
9 cups reduced-sodium beef broth |
3/4 cup dry red wine |
3 tablespoons brandy |
1 bay leaf |
1/2 teaspoon dried thyme |
1/2 teaspoon ground black pepper |
1/2 cup shredded gruyere cheese |
snipped fresh chives (optional) |
Directions:
1. Preheat oven to 375 degrees Fahrenheit. With oil, brush both sides of bread slices (croutons); place on baking sheet. Bake 12 minutes, turning once, until croutons are lightly toasted; set aside.
2. In Dutch oven, melt butter over medium heat. Add onions and salt. Cover; cook, stirring twice, until softened, 15 minutes. Uncover; cook until lightly caramelized, 35 minutes. Stir in flour, cook 2 minutes. Stir in remaining ingredients except cheese. Simmer, partially covered, 30 minutes. Remove and discard bay leaf.
3. Preheat broiler. ladle soup into 4 broiler-safe bowls; top with croutons and cheese. Place bowls on baking sheet; broil 4 inches from heat until cheese is bubbly, 2 minutes. Garnish.
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