French Onion Soup

French Onion Soup is a delightful broth requiring you to combine yellow and sweet onions with white wine, vermouth and thyme for a sweet and earthy flavored soup accompanying the cheesy bread slices.

Ingredients :-

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 large thinly sliced yellow onions
• 2 large thinly sliced sweet onions
• 2 tbsp chopped fresh chives, plus more for garnish
• 2 tbsp chopped fresh parsley, plus more for garnish
• 1 tbsp water
• ½ cup dry white wine
• ¼ cup dry vermouth
• 2 tbsp all-purpose flour
• 6 slices whole-wheat bread, toasted
• 1 cup shredded Gruyère cheese
• 8 cups unsalted vegetable broth
• 2 tbsp chopped fresh thyme
• 2 small cloves garlic, grated
• ½ tsp ground pepper
• ¼ tsp salt
• 1 bay leaf

Method :-

• Heat oil and butter in a large oven over medium-high flame. Add yellow onions and sweet onions and cook until softened for about 5 minutes. Reduce to medium-low flame and cook until the onions are golden brown for about half an hour. Stir in 1 tbsp water and scrape the brown bits from the bottom of the pot with a wooden spoon. Cook until the onions for about 10 minutes until it turns brown.
• Stir in wine and vermouth, scraping the brown bits from the bottom of the pot and cook for 5 minutes until the liquid has evaporated. Stir in flour until the onions are coated for about 1 minute. Add broth, thyme, garlic, pepper, salt and bay leaf and bring to a boil over high heat. Reduce heat to medium-low flame and simmer until slightly thickened for about 15 minutes.
• Meanwhile, preheat oven to 400°F and place 6 ovenproof bowls on a rimmed baking sheet.
• Stir chives and parsley into the soup and discard the bay leaf. Divide the soup among the prepared bowls. Place 1 toast slice on top of each bowl and sprinkle each with 2 1/2 tbsp cheese. Bake until the cheese melts and turns brown for about 5 minutes. Garnish with additional chives and parsley and serve hot.

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