Bone Suckin’ French Onion Soup
By :
Nancy Blalock |
| On : | Category :
Appetizer, Bone Suckin' Chicken Seasoning & Rub, Dinner, Soup, Stove
- 2 tbsp Bone Suckin’® Chicken Seasoning
- 6 Large Yellow Onions thinly sliced
- 4 tbsp Unsalted Butter
- 2 tbsp All Purpose Flour
- 1 1/2 cups Beef Broth
- 1 tbsp Beef Bouillon
- 1/2 cup White WIne
- 1 French Bread Loaf sliced
- 3/4 lb Gruyère Cheese shredded
- Sea Salt and Pepper to taste
In a large stock pot, cook the onions in butter over moderate heat, stirring frequently, for 40 minutes.
Sprinkle Bone Suckin’® Chicken Seasoning & Rub and flour over the onion mixture and stir for 3-4 minutes. Turn the heat up on the stove and add the broth and wine slowly, continuing to stir until the soup comes to a boil. (If using the bouillon, add at this time, too.) Lower the heat and simmer the soup covered for 20 minutes.
Preheat the broiler to low. Place the bread slices on a baking sheet. Butter the bread slices on one side and broil for 1 to 2 minutes, allowing the bread to brown and become crispy.
When the soup is ready, ladle it into oven-proof bowls or ramekins set on a sheet tray. Place the crispy bread on top, then sprinkle generously with the gruyère. Broil until the cheese is melted and bubbly, 2 to 3 minutes. Serve immediately.
Note: In lieu of 6 oven safe bowls or ramekins, use a large casserole dish. 
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