One last french onion soup night before winter’s end. Recipe after the jump.
Ingredients:
2 large onions, sliced thin
salt
pepper
2 cans of beef broth
1/2 can or chicken broth
1/2 cup of dry red wine
3 tbsp butter
1 tsp smoke paprika
1 tsp flour
1 tsp thyme
1 tsp parsley
1 bay leaf
1 cup shredded gruyere
2 tbsp grated parmesan
1 tbsp olive oil
french baguette - cut into 1” squares
DIrections:
1. In a large pot, combine butter, olive oil, sliced onions and a pinch of salt. Cook on low-med heat for 1 hour.
2. Add flour, paprika, red wine, beef broth, chicken broth, bay leaf, thyme, parsley and simmer 30 minutes. Add salt and pepper to taste.
3. Sprinkle parmesan and olive oil on french baguette cubes. Toast in the oven.
4. Put soup in broiler-safe bowl, top with toast cubes, then a heaping amount of cheese and put in the broiler until it’s golden brown. Sprinkle parsley on top for color.
5. Done. This is rich soup, all you’ll need is a glass of beer and you’ll be set for the evening.
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