Melt butter in a stockpot over medium-high heat. Add onions and garlic; cook 20 to 25 minutes or until onions begin to brown, stirring occasionally. Cook on medium-low heat 20 to 25 more minutes or until onions are golden, stirring occasionally.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Pick up mini boule bowls from your local Hy-Vee Bakery and then fill them with our homemade caramelized French onion soup topped with melted Gruyere cheese.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee salted butter | ||
| 5 medium yellow onions, thinly sliced | ||
| 2 clove(s) garlic, minced | ||
| 2 tbsp. dry sherry cooking wine | ||
| 1 tbsp. Hy-Vee apple cider vinegar | ||
| 6 c. Hy-Vee beef stock | ||
| 4 Hy-Vee dried bay leaves | ||
| 4 sprig(s) fresh thyme, plus additional for garnish | ||
| 10 (7-oz. each) loaves Hy-Vee Bakery French boules | ||
| 8 oz. Gruyere cheese, shredded |
Things To Grab
- Large stockpot
- Baking sheet
Directions
Add sherry and apple cider vinegar to stockpot. Cook and stir over high heat until liquid is evaporated. Stir in beef stock, bay leaves and 4 thyme sprigs. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Remove from heat; discard bay leaves and thyme.
Set an oven rack 6-inches from broiler; preheat broiler on HIGH. Cut 1/2-inch off top of each bread loaf. Hollow out boule, leaving 1-inch wall. Reserve bread pieces. Place bowls on baking sheets. Ladle hot soup into bowls. Place 1/2-inch bread slices, trimmed to fit, on top; sprinkle with cheese. Broil 2 to 5 minutes or until cheese is browned and bubbly. Garnish with additional thyme, if desired.
Nutrition facts
Servings
650 Calories per serving
3/4 cup
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 50mg
- Sodium: 1880mg
- Total Carbohydrates: 95g
- Protein: 31g
Daily Values
0%
Iron 45%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 2%