French Onion Soup Without Oven Safe Bowl
You don't need an oven-safe bowl to make the most delicious French onion soup you have ever tried. Just follow this recipe, and enjoy your well-deserved bowl of soup!
Ingredients
- 7 whole onions
- 4 tbsp oil
- 1 tbsp butter
- 1/2 tsp salt
- 2 tsp sugar
- 8 ⅓ cups water
- 2 beef bouillon cubes
- 2 bay leaves
- ½ tsp paprika
- 1 tsp dried thyme
- 1/3 tsp ground black pepper
- 8 slices bread (1 cm thick)
- 2 ½ cups Gruyere cheese (Grated; you can substitute it for Swiss, Emmental, or Provolone)
Instructions
- Cut each onion in half, then cut the halves into thin strips.
- Toss the the oil and butter into a skillet, and heat them over medium heat. Then, toss in the onion, stir, then cover the pot and let it simmer for 10 minutes.
- After 10 minutes are up, uncover the dish, add a little salt and sugar and let it caramelize for 40 minutes. Reduce the heat to medium-to-low. Stir occasionally. Don’t add water, rather reduce the heat.
- In the meantime, prepare the stock and preheat the oven to 350 °F (180 °C).
- Layer your baking tray with baking paper, and put the slices of bread on the tray. Sprinkle half of the prepared grated cheese over them.
- When the onions are caramelized, add stock, thyme, bay leaf, salt, and pepper. Bring it to a boil, leave it on for another 10 minutes, then turn off the heat.
- Do this step simultaneously with the previous one: put the bread in the preheated oven for about 13 minutes at 350 °F (180 °C).
- The soup is ready just about when the bread and cheese is.
- Now take out the bay leaves.
- Divide the finished soup into plates while it is still hot. Sprinkle with cheese and place a slice of bread with melted cheese on top of each plate.