This is a great soup for a cold day. It is relatively simple, with few ingredients, but just takes a little bit of time.
- 4 yellow onions thinly sliced
- 3 cloves of garlic smashed
- 4 tbsp butter
- 1 tbsp flour
- 1 tbsp Better than Boullion (Beef)
- 4 cups of water
- Salt and Pepper
- Toasted bread
- Shredded Gruyere cheese
Slice the onions and add to an enameled dutch oven with garlic, butter, salt and pepper. Saute the onions until softened and caramelized. Sprinkle in the flour and stir until the flour is absorbed and a little bit toasted. Add water and scrape up any brown bits into the broth. Mix in the Better than Bouillon (feel free to add a little at a time, tasting as you go). Let the soup bubble and thicken slightly, season to taste.
Cut hearty bread into rounds that will fit into the tops of your serving ramekins, and toast. Ladle the soup into individual portions. Top with a toasted bread round, add shredded Gruyere on top. Place the (oven-safe) ramekins on a sheet tray and set under the broiler until cheese is melted. Let the portions cool slightly and carefully serve the ramekins on a dish to catch any drips. Enjoy!
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