Winter has arrived in full force, and it is bitterly cold (please remind us why we haven't relocated to Florida). Why not warm up with a bowl of onion soup topped with melted Gruyere crostinis courtesy of the Cooking for Two cookbook? It's a delicious meal guaranteed to keep you warm and cozy.
Ingredients
1 1/2-inch-thick slice of ciabatta bread cut in half
2 tablespoons unsalted butter
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 1/2 cups grated Swiss Gruyere cheese
Preparation
Preheat the oven to broil. Place 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.
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. Then add the beef stock and 1 cup water. Let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Take the bay leaf and thyme branches from the soup and discard. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and then cover it with a thick layer of the Gruyere. 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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-- Lauren Le Vine
Jan 07, 2010
See More: Food & Recipes