Description
This Blonde French Onion Soup is a deliciously creamy twist on the classic version with the added bonus of rich aged Havarti cheese.
Ingredients
Units
Scale
- 2 lb (900 g) yellow onions, halved and thinly sliced
- 5 tbsp (75 ml) butter
- 1 tsp sugar
- 2 tbsp (30 ml) all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 4 cups (960 ml) quality chicken stock (vegetarians: use vegetable stock)
- 2 cups (480 ml) heavy cream
- 1/2 tsp minced fresh thyme
- 1 tsp salt
- 4 1-inch slices baguette bread
- 1 cup (240 ml) shredded Castello Aged Havarti or other quality aged, flavorful cheese
- Chopped fresh parsley for garnish
Instructions
- Melt the butter in a Dutch oven over medium-low heat and add the onions and sugar. Cover and cook for 20 minutes, stirring occasionally. Uncover, increase the heat to medium and cook until lightly browned, another 20-25 minutes.
- Add the flour and stir until incorporated. Add the white wine and bring to a rapid boil for a minute. Add the chicken stock and salt, return to a boil, reduce the heat and simmer, covered, for 25 minutes. Add the cream and thyme and cook for a few more minutes to heat through.
- Preheat the oven to 400 degrees F. Place the baguette slices on a lined cookie sheet and sprinkle with the cheese. Bake for a few minutes, just until the cheese is bubbly and the edges of the baguette are lightly browned. Ladle the hot soup into bowls, place a cheese-baked baguette in each bowl and serve immediately sprinkled with a little fresh chopped parsley. Alternatively, place the unbaked baguette slices in oven-proof bowls, sprinkle with cheese, and bake. Carefully remove the hot bowls from the oven and serve immediately.
Notes
- Do not rush the caramelizing process of the onions, it is critical for the final flavor of the soup.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 620