Description
A rich and comforting French onion soup made with caramelized onions, beef broth, and wine, topped with sourdough bread and melted Swiss cheese.
Ingredients
Scale
- 4 onions, large, sliced into 1-inch matchsticks
- 1/2 cup butter
- 2 cloves of garlic, minced
- 8 sprigs of fresh thyme, divided
- 3/4 cup Madeira wine
- 1/2 cup red wine
- 8 cup beef broth
- 1/4 lb Swiss cheese, thickly sliced
- 1 loaf of sourdough bread
- 1 tsp salt
- 1 tsp pepper
- Additional salt and pepper to taste
Instructions
- In a thick-bottomed pot over medium heat, cook onions, six sprigs of thyme with leaves removed from the stems, garlic, salt, pepper and butter to your pot for approximately 30 minutes, until the onions are caramelized.
- Add red wine and madeira wine and simmer for 3 minutes. When you can no longer smell the alcohol evaporating, add beef stock and remaining 2 whole sprigs of thyme and simmer for 45 minutes to 1 hour. Remove the thyme sprigs before serving.
- Ladle onion soup into an oven-proof bowl, and top with a piece of sourdough bread and swiss cheese. Place under broiler set to low for three to five minutes. Watch carefully and remove when the cheese is bubbling and slightly browned. Serve immediately with a glass of hearty red wine.