Stonemill Bakehouse Bavarian Light Rye French Onion Soup

Bavarian Light Rye French Onion Soup

Serves: 2

Prep Time: 15 minutes

Ready In: 45 minutes

Cook Time: 30 minutes

What You'll Need:

  • 2 slices of Stonemill Bakehouse Bavarian Light Rye bread
  • 2 onions, chopped
  • 1 garlic clove, chopped
  • 1 fresh sprig of thyme
  • Salt and freshly ground black pepper
  • 1/2 cup of red wine, about 1/4 bottle
  • 1 1⁄2 tablespoons of all-purpose flour
  • 1 quart of beef broth (for vegetarian alternate: vegetable broth)
  • 1⁄4 pound of grated cheese, this time let’s try Gruyere
  • 1⁄4 cup butter

Featured Bread:

What You'll Need To Do:

  • Melt the stick of butter in a large pot over medium heat.
  • Add the onions, garlic, thyme, salt & pepper and cook until the onions are very soft and caramelized—about 25 minutes.
  • Next, add the wine.
  • Bring the pot to a boil. Then reduce the heat and simmer until the onions have dried and the wine has evaporated—about 5 minutes.
  • Now you can get rid of the bay leaves and thyme sprigs, we already got all of the flavour we need from them.
  • Next, sprinkle flour into the onions and stir. Turn the heat down to medium low to keep the flour from burning, and cook.
  • After 10 minutes or so, pour in the broth and bring the soup back to a simmer.
  • After 10 minutes of cooking, season to taste with salt and pepper.
  • When the soup is prepared, preheat the oven to broil.
  • Now, place the Bavarian Light Rye bread on a baking sheet.
  • Top the slices of bread with the Gruyere cheese and broil until golden brown—about 3 to 5 minutes.
  • Ladle the soup into two bowls and place the cheese and bread on top.
  • Scoop into the caramelized onions, savoury broth and cheesy goodness.

Featured Bread2: