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French Onion Soup with Thyme and Gruyère Crostini

French Onion Soup with Thyme and Gruyère Crostini

A rare indulgence… Taylor decided he wanted to make French Onion Soup, with all it’s rich cheesy goodness. And yes, that cheesy goodness was indeed delicious.

Topped with crusty bread and broiled until the cheese is melted and bubbly, this soup is perfect when you really just want to sit back and savor something warm and satisfying.

I also have to comment on the adorable serving vessels… perfect mini-replicas of our beloved Le Creuset, and in the exact colors to match our rainbow kitchen appliances. A gift from Auntie Sal… we’ve been waiting for the perfect dish to use these, and I think we’ve found it!

French Onion Soup with Thyme and Gruyère Crostini

Makes 2 servings. Recipe from Epicurious.

Ingredients:

1 pound yellow onions, halved and thinly cut lengthwise
3 to 5 sprigs of fresh thyme
1 bay leaf
1/4 teaspoon sea salt
Fresh cracked pepper
1 teaspoon all-purpose flour
1/2 cup dry white wine
2 cups beef stock
1 cup water
1 1/2-inch-thick slice of ciabatta bread cut in half
2 tablespoons unsalted butter
1 1/2 cups grated Swiss Gruyère cheese

Directions:

In a heavy 5-quart pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes. Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

Preheat the oven to broil. Arrange a rack in the middle of the oven.

Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.

Remove the bay leaf and thyme sprigs from the soup and discard. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.

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19 CommentsLeave a Comment →

  1. 1
    Posted On March 11, 2009 at 8:27 pm

    Those little pots are adorable, and I love French onion soup!

    Reply

  2. 2
    Posted On March 11, 2009 at 9:36 pm

    I just love the tiny Le Creuset! So adorable, yet functional – the perfect combination.

    Reply

  3. 3
    Posted On March 11, 2009 at 10:53 pm

    This looks so good! I’m going to have to make it for my boyfriend. He’s absolutely obsessed with French Onion Soup. And those pots are the cutest things on earth!

    Reply

  4. 4
    Posted On March 12, 2009 at 6:38 am

    looks truly delicious! i LOVE those dishes :)

    Reply

  5. 5
    Posted On March 12, 2009 at 7:58 am

    I made some at the beginning of the week, I just love onion soup. Yours looks fantastic and what cute pots.

    Reply

  6. 6
    Posted On March 12, 2009 at 8:42 am

    I bookmarked a simmilar, or maybe the same, recipe to try. I thought it sounded really tasty. What a cute presentation in the little pots.

    Reply

  7. 7
    Posted On March 12, 2009 at 10:39 am

    I love the mini Le Creuset, they are adorable!

    Reply

  8. 8
    Posted On March 12, 2009 at 12:14 pm

    wow! i’d love to make a vegetarian version of this.

    Reply

  9. 9
    Posted On March 12, 2009 at 12:15 pm

    Talk about true comfort food! This looks so delicious. French Onion is one of my favorite soups. There’s something about the combination of broth, onions, bread, and cheese, that is so heavenly. So glad you posted these beautiful pictures and the fabulous recipe!

    Reply

  10. 10
    Posted On March 12, 2009 at 4:14 pm

    How cute are those baby Le Creusets?! French Onion soup is the perfect way to put them to use.

    Reply

  11. 11
    Posted On March 12, 2009 at 8:44 pm

    i wanted to tell u i made this tonight and it was awesome! i had to use water instead of white wine bc we dont ever have ww in the house and mozza cheese bc in labrador it is impossible to find gruyere… but all that considered i think it is one good recipe :)

    Reply

  12. 12
    Posted On March 13, 2009 at 7:43 am

    I am going to try the soup recipe. Also, I want some of those ramekins so bad!

    Reply

  13. 13
    Katie
    Posted On March 14, 2009 at 11:09 am

    wow, I’m DEFINITELY going to make this :) I’ve been wanting to make french onion soup for a long time, and I should do it before the weather warms up. This is my inspiration!

    Reply

  14. 14
    Posted On March 15, 2009 at 10:58 am

    Gorgeous photo! I love the styling and colors!:)

    Reply

  15. 15
    Posted On March 15, 2009 at 4:31 pm

    That looks absolutely delicious! :)

    Reply

  16. 16
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  17. 17
    Alyce Burke
    Posted On October 10, 2010 at 10:08 am

    Shouldn’t you credit Jessica Strand, and her cookbook – Cooking for Two: Perfect Meals for Pairs – for this recipe?

    Read More http://www.epicurious.com/recipes/food/views/Onion-Soup-with-Loads-of-Thyme-and-Giant-Gruyere-Crostini-351769#ixzz11y7IAtgl

    Nice website, but you really need to learn how to handle using the recipes by others.

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