Provencal Onion Soup
A delightful twist on the classic French onion soup, enriched with the aromatic essence of Provence herbs, perfect for cozy dinners.
Prep time: 20 minutesCook time: 1 hourServes: 6
Ingredients
6 large yellow onions, thinly sliced
3 tbsp unsalted butter
1 tbsp olive oil
4 cups beef broth
2 cups chicken broth
1 cup dry white wine
1 tbsp herbes de Provence
1 bay leaf
Salt and pepper to taste
1 baguette, sliced
2 cups grated Gruyere cheese
Instructions
Step 1: In a large pot, melt butter and olive oil over medium heat. Add onions and cook, stirring occasionally, until golden brown, about 30 minutes.
Step 2: Stir in herbes de Provence and bay leaf, cooking for an additional 5 minutes.
Step 3: Add white wine to deglaze the pot, scraping up any browned bits from the bottom.
Step 4: Pour in beef and chicken broths, bringing the mixture to a simmer. Season with salt and pepper.
Step 5: Simmer uncovered for 30 minutes, allowing flavors to meld.
Step 6: Preheat the oven to 400°F. Arrange baguette slices on a baking sheet and toast until golden, about 5 minutes per side.
Step 7: Ladle soup into oven-safe bowls, place toasted baguette slices on top, and sprinkle with Gruyere cheese.
Step 8: Place bowls on a baking sheet and bake in the oven until cheese is bubbly and golden, about 10 minutes.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat on the stove over medium heat, stirring occasionally, until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
