Onion Soup, Bistro Style - for 6

Submitted by: JustRightMenus

Servings: 6

Categories: soup

From the kitchen of:

On an old recipe card from my mom.

Ingredients

3 TB butter

1 TB oil

4 medium-large onions, halved and sliced 3/8" thick

1 clove garlic, minced

1 TB flour

4 c. veal or beef broth (or use a mixture of beef and chicken broth)

1 c. water

1 c. dry white wine

salt

pinch thyme

pinch nutmeg

freshly ground black pepper

6 to 12 think slices French bread, toasted

2 c. grated Gruyere or Swiss cheese

3 TB freshly grated Parmesan cheese

Directions

In a large pan, heat the butter and oil. Add the onions and toss over medium-high heat until slightly softened and lightly golden, about 10 minutes. Do not burn.

Add the garlic and toss 1 minute. Add the flour, toss to coat, and lower heat slightly. Cook, stirring, until the flour cooks through, about 3 minutes.

Add broth, water, wine, salt, thyme, and nutmeg. Bring to a boil; skim off fat and froth.

Lower heat and simmer, partially covered, until soup is nicely flavored, about 30 minutes. Skim again and add pepper to taste.

Preheat broiler.

Place 6 individual serving crocks (be sure they're oven-safe) on a baking sheet, and divide soup evenly among them.

Top each with 1 or 2 slices of toasted French bread. Sprinkle Gruyere/Swiss cheese over each in an even layer, presisng the cheese lightly onto the outer rim of the crocks. Sprinkle with Parmesan.

Broil until cheese is bubbly and lightly golden, about 3 - 5 minutes. Watch carefully so cheese does not burn.

With a wide spatula, transfer crocks to plates, and serve piping hot.