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French Onion Soup https://www.metro.ca/userfiles/image/recipes/soupe-oignon-10383.jpg PT20M PT25M PT45M
In a large stock pot, melt the butter on medium heat. Add the sliced onions and bay leaves and sauté until the onions are golden brown. Add the thyme and flour and continue to sauté for 3 minutes. Add the balsamic vinegar and wine and cook for 2 more minutes or until the wine evaporates. Add the broth and black pepper and continue to cook for 15 minutes. Portion the soup into 6 oven proof bowl. Place two slices of the toasted baguette on top, cover with gruyere and parmesan cheese. Broil in the oven until the cheese bubbles and turns golden brown.
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1/4 cup (60 mL) unsalted buter 3 large onions, thinly sliced 2 dried bay leaves 1/2 tsp. (2 1/2 mL) fresh thyme, chopped 2 Tbsp. (30 mL) all purpose flour 1/2 cup (125 mL) red wine 1 Tbsp. (15 ml) balsamic vinegar 900 mL Campbell's ready to use beef broth 1/2 tsp. (2 1/2 mL) black pepper 12 slices baguette, 1/2" slices, toasted 1 cup (250 mL) gruyère cheese, shredded 3 Tbsp. (45 mL) Parmesan cheese, grated
French Onion Soup

French Onion Soup

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6
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    unsalted buter
  • 3
    large onions, thinly sliced
  • 2
    dried bay leaves
  • 1/2 tsp.
    (2 1/2 mL)
    fresh thyme, chopped
  • 2 Tbsp.
    (30 mL)
    all purpose flour
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  • 1/2 cup
    (125 mL)
    red wine
  • 1 Tbsp.
    (15 ml)
    balsamic vinegar
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  • 900 mL
    Campbell's ready to use beef broth
  • 1/2 tsp.
    (2 1/2 mL)
    black pepper
  • 12
    slices baguette, 1/2" slices, toasted
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  • 1 cup
    (250 mL)
    gruyère cheese, shredded
  • 3 Tbsp.
    (45 mL)
    Parmesan cheese, grated
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Imprimer ma sélection

Preparation

In a large stock pot, melt the butter on medium heat.

Add the sliced onions and bay leaves and sauté until the onions are golden brown.

Add the thyme and flour and continue to sauté for 3 minutes.

Add the balsamic vinegar and wine and cook for 2 more minutes or until the wine evaporates.

Add the broth and black pepper and continue to cook for 15 minutes.

Portion the soup into 6 oven proof bowl.

Place two slices of the toasted baguette on top, cover with gruyere and parmesan cheese.

Broil in the oven until the cheese bubbles and turns golden brown.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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