A great way to start off your Thanksgiving feast is with a French Onion Soup. It’s a great starter to share with friends and family, as it’ll warm you up and pairs well with turkey. Plus, this recipe uses pantry staples that you likely have at home.
Prep Time: 5 mins
|
Cook Time: 50 mins
|
Total Time: 55 mins
Melt butter in a large Dutch oven over medium-high heat. Add the onions and allow them to caramelize for 30 minutes while stirring frequently. In the last minute, stir in the flour. Pour in the wine to deglaze the pot and scrape off any brown bits at the bottom.
Add the beef stock, bay leaf, and thyme and stir to combine. Let the soup come up to a boil (around 5 minutes). Then reduce heat to medium-low and simmer covered for 10 more minutes. Season with salt and pepper to taste and remove the bay leaf and thyme.
Preheat oven to 425°F while the soup is simmering. Place 4 slices of Furlani Garlic Texas Toast on a baking sheet and bake for 5-6 minutes, turn slices over after 3 minutes. Remove and set aside.
Turn oven to broil. Ladle the soup into an oven safe soup bowl or ramekin, top each with 1 slice of Furlani Garlic Texas Toast and ¼ cup shredded Gruyère cheese. Place in the middle rack and broil for 4-5 minutes or until the cheese is melted. Remove from oven, garnish with remaining thyme to taste, and serve while hot. Enjoy and gobble, gobble up!
