Quick French Onion Soup

Name: Quick French Onion Soup
Yield: Serves 2
Cuisine: Georgian
Ingredients: 1 cup frozen melted sweet onions; 4 cups good-quality beef broth or stock (see Note); 4 cups good-quality beef broth or stock (see Note); Pure kosher salt and freshly ground black pepper; 3 tablespoons red wine (optional); ½ teaspoon fresh thyme leaves; Olive oil; ½ cup grated melting cheese such as Gruyère, Emmentaler, Swiss, or Fol Epi; Pure kosher salt and freshly ground black pepper; 2 slices French bread, cut on a bias; ½ cup grated melting cheese such as Gruyère, Emmentaler, Swiss, or Fol Epi; ½ cup grated melting cheese such as Gruyère, Emmentaler, Swiss, or Fol Epi; ½ cup grated melting cheese such as Gruyère, Emmentaler, Swiss, or Fol Epi; ½ cup grated melting cheese such as Gruyère, Emmentaler, Swiss, or Fol Epi

Preparation info

Serves
2

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

This makes an absolutely lovely wintertime lunch, homey and comforting, or an opener to a heartier main course at supper, and it could not be easier: Just put the frozen onions right in the broth as it heats. I like to add a splash of red wine to the broth, since I’m usually drinking it anyway, but it’s certainly not necessary.

Ingredients

1 cup frozen melted sweet onions
4 cups good-quality beef broth or stock (see

Asia
Europe
France
Georgia
Main course
Lunch
Supper
Winter
Summer
Soup
Mediterranean

Method

Put the onions, broth, and wine, if using, in a medium saucepan and bring to a simmer. Cook until the onions are thawed and heated through, then season with salt and pepper to taste.

Meanwhile, preheat the broiler. Brush one side of the bread slices lightly with oil and toast t