French Onion Soup with Kashkaval Cheese Croutons
March 4, 2010
Ingredients for 4 servings:
1 oz. (30 grams) butter
6 yellow onions, peeled and sliced into thin slices
2 tablespoons all purpose flour
½ cup dry red wine or dry white wine
1 cup orange juice, preferably freshly squeezed
4 cups mineral water
Salt and fresh ground pepper
For the croutons:
8 slices of a day old baguette
3 oz. sharp yellow cheese, such as Kashkaval, Provolone, Swiss, coarsely grated
2 sprigs fresh thyme
- In a large pot, melt the butter over medium-low heat, add the onions and cook for about 10 minutes, stirring occasionally, until browned. Stir in the flour and wine and cook for 2-3 minutes, until the alcohol from the wine evaporates. Add the orange juice, water, season with salt and pepper and bring to a boil.
- Lower the heat, cover and cook for about 20 minutes, until the onions are very soft. Taste and season accordingly.
- Make the croutons: heat the oven to 400°F and line a baking sheet with parchment paper. Brush the baguette slices with olive oil and sprinkle the cheese over the slices. Bake for 5-10 minutes, until the cheese has melted.
- Garnish with thyme leaves.