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Light French Onion Soup

Recipe courtesy Bobby Deen
Show: Not My Mama's Meals Episode: Oui, Oui

Photo: Light French Onion Soup

TOTAL TIME: 1 hr 55 min
Prep: 40 min
Inactive Prep: --
Cook: 1 hr 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 8 onions, sliced
  • 3 to 4 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 bunch rainbow Swiss chard, stems and leaves roughly chopped (about 3 cups)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 bay leaf
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Directions

Preheat the broiler. Saute the onions in the oil over medium heat until tender and caramelized, 45 minutes. Add the garlic and Swiss chard and saute until wilted, 4 minutes, then add the thyme, salt, pepper and bay leaf. Sprinkle over the flour and cook for a few minutes more, browning the flour well. Add the broth and wine and bring to a boil. Reduce the heat, cover, and simmer gently for about 20 minutes.

Meanwhile, spray the baguette slices with nonstick cooking spray. Toast the slices on a griddle until golden brown. Mix together the cheeses.

Ladle the soup into 4 ovenproof bowls. Add the toasted bread and cover each with 1/4 cup of the cheese mixture. Place the bowls on a baking sheet lined with tin foil. Place under the broiler until the cheese has melted and is slightly brown, about 2 minutes.

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  • on March 17, 2013

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    This is the first of Bobby's recipes that I have made. It is awesome! Two small changes - (1 I toasted the baguette in the toaster oven; and (2 I only used shredded Gruyere cheese. I will be making this recipe again and again. Thanks Bobby!

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