French-Style Onion Soup with Two Cheeses
From: Amelie, Montreal, Quebec, Canada
Comments: Lots of savory onions and just a little cheese give this soup, served boiling, its robust taste.
Trick: the best way to bring out onion flavors, is to lightly brown onions slowly, over medium heat, into just a little oil.
Servings: 4
IngredientsPreparation
  • 1 1/2 teaspoons [7.5 mL] olive oil
  • 2 large yellow onions, thinly sliced [about 3 cups / 750 mL]
  • 1/4 teaspoon [1 mL] thyme
  • 2 cups [500 mL] water
  • 2 cloves garlic, finely chopped
  • 2 1/2 teaspoons [7.25 g] all-purpose flour
  • 1 cup [250 mL] beef broth
  • 1/8 teaspoon [0.5 mL] ground nutmeg
  • 4 slices French bread, toasted
  • 2 tablespoons [30 g] grated Swiss or Gruyere cheese
  • 1 tablespoon [15 g] grated Parmesan cheese
  • Heat olive oil over medium heat, into a large non-stick frypan.
  • Add onion slices, thyme and 1 tablespoon [15 mL] of the water.
  • Cover; cook for 5 minutes.
  • Uncover and reduce heat to medium-low.
  • Brown onions, stirring, for about 15 minutes.
  • Add and brown garlic for 1 minute.
  • Mix in flour; cook, stirring over medium heat, for 2 minutes.
  • Pour in beef broth and remaining water; sprinkle with nutmeg.
  • Bring to a boil and skim.
  • Reduce heat to low, cover and simmer 30 minutes.
  • Preheat oven broiler.
  • Pour soup into 4 oven-safe bowls; arrange bowls onto a baking sheet.
  • Top each bowl with a slice of bread; evenly sprinkle with grated Swiss or Gruyere cheese, and grated Parmesan cheeses.
  • Broil until cheese just bubbles, for about 1 minute, before serving.