This soup is great for big family gatherings and holidays. You can prepare it upfront and just finish it in the oven before serving.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Place a large pot or Dutch oven over medium heat and add butter. Once butter is melted add sliced onions, cook them until golden brown and caramelized (stir often) about 30-40 minutes. At the end add garlic for 1 minute until soften and golden.
Pour in wine and scrape browned bits from the bottom of the pot.
Add in beef stock, thyme and bay leaves. Bring to a boil and reduce the heat. Stir occasionally until soup is slightly reduced, about 15-20 minutes. Remove thyme sprigs and bay leaves.
Add white wine vinegar and sprinkle with salt and pepper to taste.
Preheat the oven to 180-200 ºC.
Spread baguette slices on baking sheet and place them into oven until golden brown on both sides.
Pour in the soup into small ovenproof bowl and place them on the baking sheet.
Top with baguette slices and sprinkle with cheese.
Place in the oven and cook/grill until the cheese is melted and golden brown.
Preparing In The Kitchen
Place a large pot or Dutch oven over medium heat and add butter. Once butter is melted add sliced onions, cook them until golden brown and caramelized (stir often) about 30-40 minutes. At the end add garlic for 1 minute until soften and golden.
Pour in wine and scrape browned bits from the bottom of the pot.
Add in beef stock, thyme and bay leaves. Bring to a boil and reduce the heat. Stir occasionally until soup is slightly reduced, about 15-20 minutes. Remove thyme sprigs and bay leaves.
Add white wine vinegar and sprinkle with salt and pepper to taste.
Preheat the oven to 180-200 ºC.
Spread baguette slices on baking sheet and place them into oven until golden brown on both sides.
Pour in the soup into small ovenproof bowl and place them on the baking sheet.
Top with baguette slices and sprinkle with cheese.
Place in the oven and cook/grill until the cheese is melted and golden brown.
