Savory French Onion Soup

This is a very tasty and easy recipe. It would be a very nice appetizer soup for company too. I substituted the cheese in the recipe with an asiago, parmesan, mozzarella blend. I only substituted because I could not find a good French cheese at my local grocer. If you can use the Gruyère or the Swiss, I highly recommend it. They are less rubbery and stringy when they melt, making for a nicer presentation — it still tasted wonderful though! I posted some additional pictures of the cooking process down below. Bon Appetite!

What you’ll need:

6 medium onions thinly sliced
2 T. Olive Oil
1 clove garlic minced
1 tsp. savory
1 tsp. thyme
salt
pepper
1/2 C. white wine
3 C. Beef consommé
1 sm. baguette
2 C. shredded Gruyère (may be substituted with equal amount Swiss cheese or provolone.)

What you’ll do:

Preheat the oven to 425 degrees. In a large saucepan heat the olive oil over medium heat. Add garlic, onions, thyme, savory, and salt and pepper (to taste). Cook in olive oil over medium heat until onions are nice and golden. Stir regularly to avoid burning. Stir in wine and broth after onions are cooked. Turn the heat to low and cover the pot with a lid. Simmer like this for 20 minutes.

Set out 4-6 oven proof bowls (depending on size). Take one half of the bread crumbs and divide them evenly in the bottom of the bowls, follow likewise with the cheese. Add soup, leaving just a little room at the top for additional bread and cheese. After bowls are filled with soup, evenly distribute the rest of the bread and the cheese on top. Place bowls on a cooking sheet with sides, and place in the oven on a middle rack. Bake for 20 minutes or until cheese is bubbly.