I was really excited for this recipe. I made a bread soup recipe of Rachael’s quite awhile ago, and really enjoyed it. And I love French onion soup, so I knew this would be a winner.
Let me warn you though – if you want to make this really good, you need to go an extra step farther than Rachael does. The recipe says to cook the onions down for 15 minutes, until they are golden. But to me, the trick for really good French onion soup is caramelized onions. You just can’t do it any other way! So instead of the 15 minute cooking time for the onions, I took about 45 minutes. I would highly recommend it.
I was going to make my own bread for this, but it wasn’t in the stars for me that day, so I just used a store bought baguette. I also could have sworn that I had some gruyere at home, but after a frantic search through the fridge, all I could come up with was some Monterey Jack. It still worked quite well, but I bet that it would have been even better with gruyere.
I don’t have any bowls that are specified as “oven safe” but since these were only in the oven for 10 minutes, I figured I’d be safe, and I was. I feel monotonous saying this was another winner, but it was! Very easy, and very filling. Another passing grade for Rachael!
- 2 tablespoons extra-virgin olive oil
- 2 pounds onions, thinly sliced
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- salt and pepper
- ½ cup dry white wine
- 2 cups beef broth
- ½ baguette, cut into small cubes
- 2 cups shredded gruyere or monterey jack
- Preheat the oven to 450°. In a large, heavy saucepan, heat the olive oil over medium-high heat. Add the onions, garlic, thyme and ½ teaspoon each salt and pepper, lower the heat to medium and cook, stirring, until the onions are caramelized, about 45 minutes. Stir in the wine and cook for 3 minutes. Add the beef broth, reduce the heat to low and cover the saucepan.
- Divide half of the bread cubes among four small ovenproof bowls and cover each with ¼ cup cheese. Divide the soup among the bowls, then top with the remaining bread and cheese. Set the bowls on a baking sheet and bake until the cheese is bubbling, about 10 minutes.
- adapted from Everyday with Rachael Ray March 2008