Mexican French Onion Soup

Mexican French Onion Soup

Mexican French Onion Soup

45 minutes

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Details
  • Serving Size:   6
  • Weight Watchers:   12 Points
Cuisine
  • Mexican
  • soup
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 6 slices of baguette
  • 1/2 teaspoon black pepper
  • 2 tablespoons Butter
  • 3/4 cup dry white wine
  • 1/2 teaspoon Flour
  • 3 sprigs fresh thyme
  • 4 cups reduced-sodium beef broth (32 fl oz)
  • 1 (1/2-lb) piece Oaxaca Cheese
  • 2 pounds medium onions, halved lengthwise, then thinly sliced lengthwise
  • 1/4 teaspoon salt
  • 2 Turkish bay leaves or 1 California
  • 1 1/2 cups water
Instructions

Special equipment: 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over medium-low heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes.

Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.While soup simmers, put oven rack in middle position and preheat oven to 350F.Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

Remove crotes from oven and preheat broiler. Put crocks in a shallow baking pan.Discard bay leaves and thyme from soup and divide soup among crocks, then float a crote in each. Slice enough Gruyre (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

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