French Onion Soup
Courtesy of The Chew (Clinton Kelly)
2 pounds medium Yellow Onions (sliced)
1/2 bunch fresh Thyme (tied with kitchen twine) (I used 1/2 tsp dried)
2 Bay Leaves
1 teaspoons Salt
2 tablespoons Unsalted Butter
2 tablespoons Olive Oil
1 tablespoon All-Purpose Flour
1 cup Full-Bodied Red Wine
4 cups Reduced-Sodium Chicken Broth
1 cup Water
1 teaspoon Black Pepper
6 slices Baguette (1/2-inch slices)
1/2 pound Gruyere or mild Swiss Cheese (grated)
2 tablespoons Parmesan (grated)
1. This recipe is best taken slow, so make sure to take your time in all the steps of the recipe.
2. In the crocks, make sure to leave enough room for the bread and cheese.
3. If you don’t have oven safe crocks, put the Baguettes with Cheese on a baking sheet and heat them in the oven, then add it to the soup.
I didn't cook the onions as long as the recipe (my pot was starting to get too much brown stuff on the bottom) and I don't have oven safe crocks. But let me tell you this was delicious and worth the crying I did slicing 2 pounds of onions.