SILKY FRENCH ONION SOUP
Prep: 5 Mins. | Cook: 45 Mins.
Posted: by Sandra at: http://sandrarecipeblogsite.blogspot.com/
2 tablespoons light olive oil
2 tablespoons unsalted butter
2 spanish onions, julienned
2 garlic cloves, chopped
1 bay leaf
1/2 teaspoon ground thyme
kosher salt and ground pepper
½ cup quality red wine (I used Cabernet Sauvignon)
2 tablespoons all-purpose flour
4 cups low-sodium beef broth
1 teaspoon worcestershire sauce
2 tablespoons ketchup (Heinz recommended)
¼ teaspoon sriracha sauce (hot sauce)
1 baguette, sliced
1 cup mozzarella, grated
¼ cup parmesan cheese, grated
Melt the olive oil and butter in a dutch oven over medium-low heat. Add the onions, garlic, bay leaf, thyme, and salt and ground pepper, and reduce the heat to low and cook until the onions are very soft and caramelized, about 25 minutes.
Add the wine, bring to a boil, reduce the heat to low and simmer until the wine has evaporated and the onions are nearly dry, about 5 minutes. Discard the bay leaf. Dust the onions with the flour, and stir to evenly incorporate. So the flour does not burn, reduce heat to medium-low, and cook for 5 minutes to cook out the raw flour taste. Add the beef broth, worcestershire sauce, sriracha sauce, and ketchup; bring the soup back to boil, and then reduce heat to medium-low to simmer for 10 minutes. Taste for seasonings, adding additional kosher salt and ground pepper, if desired.
Preheat the broiler.
Meanwhile, place the bread slices on a foil-lined baking sheet, and broil until lightly browned and crispy, for about 2 to 3 minutes, and set aside.
Once soup is done, ladle into four ovenproof bowls and top each with 2 slices of bread, sprinkle equally with mozzarella, and then parmesan cheese. Place the bowls onto a baking sheet, and then under the broiler to melt the cheese until bubbly and golden brown, about 3 to 5 minutes. Serve with remaining bread slices. – Enjoy!