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French Onion Soup "La Louvre" (serves 6) “the real secret to this recipe is the mellowing addition of wine rather than the traditional brandy” Chef Isabella
ingredients 3tbs olive oil 4 large spanish onions, sliced 2 gloves garlic, minced 1 tablespoons sugar 2 tablespoons of flour 3 cups of beef stock 1 cup dry white wine (unoaked) 1/2 teaspoon fresh thyme 1 bay leaf salt & pepper to taste 6 slices of crusty, French bread 3 tablespoons butter (unsalted) 3 cups of grated gruyere cheese
Directions: Sautee the garlic and onions in oil in a medium sized pot, over low heat until tender and golden. About 20-25 minutes. Sprinkle sugar and flour over sliced onions; cook a few more minutes, browning the flour well. Add wine and stock and bring to a boil. Add chopped thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper to taste. Meanwhile, spread bread slices with butter and toast under the broiler. When the soup is ready, spoon into six, oven-proof bowls; top each with a slice of toast. Divide cheese evenly between the six bowls, on top of toast. Place bowls on cookie sheet and bake in oven at 400F for 10-15 minutes until cheese is bubbly and golden.
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