Rachael Ray: French Onion Soup + Roasted Garlic Croutons

Rachael Ray: French Onion Soup

Rachael was back in the kitchen to make her own French onion soup with roasted garlic croutons. Perhaps the best part of this entire recipe is the roasted garlic she slathers on toasted bread to put in the soup. Who doesn’t like a good soup in the fall, especially one topped with cheese and bread? One great tip Rachael shared was, for French onion soup, think about using one whole onion for every person served. Her recipe serves six people, which means she used six, softball-sized onions.

To get the recipe for Rachael’s French onion soup, click next page.

Rachael Ray: French Onion Soup + Roasted Garlic Croutons Recipe Ingredients

• olive oil – for drizzling + 2 tbsp
• 5 large onions – sliced thin
• 1 large, frehs bay leaf
• 1/2 C dry sherry
• 4 slices crusty white/French bread – sliced about an inch thick, toasted to golden
• 1 head garlic – top cut to expose cloves
• 2 tbsp butter
• salt and pepper
• 1 tsp ground thyme or a small bundle of fresh stems
• 2 qts veal stock or beef stock
• 2 C shredded Comte or Gruyere

Rachael Ray: French Onion Soup + Roasted Garlic Croutons Recipe Directions

1. Preheat oven to 400 degrees
2. Dress the garlic with a drizzle of oil, salt, and pepper
3. Wrap tightly in a foil pouch and roast until tender – about 40-45 minutes
4. Let the garlic cool, then squeeze the cloves out of their skins and mash into a paste
5. Heat a soup pot over medium heat
6. Add oil and then melt in the butter
7. Add onions and garlic, season with salt and pepper
8. Add bay leaf and ground thyme or thyme bundle, and cook slowly stirring often until onions are golden and very soft – about 45 minutes
9. Add the sherry and reduce until about 2 tbsp of liquid are left
10. Add the stock and bring soup to a low boil, simmer 45 minutes
11. To serve, remove bayleaf and thyme budle
12. Put soup in deep, sall bowls and top with a slice of toast smeared with garlic paste, garlic-side up
13. Sprinkel garlic toast with cheese and then place the bowls 6 inches away from the broiler, cooking until the cheese is brown and bubbly