Franco-Mexican Onion Soup

We wanted French Onion Soup but we didn't have gruyere cheese. The only cheese we had was Oaxaca, left over from our Latin American Barbeque.

This is the best Onion Soup recipe I have ever tried.  The broth is intensely flavored with caramelized onions, thyme and bay leaves and the Oaxaca cheese is a perfect cheese to melt over the top.  

Franco-Mexican Onion Soup adapted from Gourmet Magazine

• 2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
• 3 sprigs fresh thyme
• 2 Turkish bay leaves or 1 California
• 3/4 teaspoon salt
• 1/2 stick (1/4 cup) unsalted butter
• 2 teaspoons all-purpose flour
• 3/4 cup dry white wine
• 4 cups reduced-sodium beef broth (32 fl oz)
• 1 1/2 cups water
• 1/2 teaspoon black pepper
• 6 (1/2-inch-thick) diagonal slices of baguette
• 1 (1/2-lb) piece Oaxaca Cheese

• 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 350°F.

  Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

  Remove croûtes 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 croûte in each. Slice enough Gruyère (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. 

 

Comments

[jenn]

A nice combination of two cultures. The weather's been dreary where I am and right now that that soup looks very inviting.

[Jessica]

French Onion soup is my all time favorite soup. This recipe looks delicious. I love the cheese switch and I can't wait to try it!

[Carolina]

This soup does look great. I know it is summer, but I just love soup all year round! Especially, hearty ones like this.

[Tracey]

It's been raining all week here and that soup looks like it's just what I need!

[Jen @ My Kitchen Addiction]

Ooh - looks wonderful! Beautiful picture!

[The Duo Dishes]

We made a version of "French" onion soup with red onions, brie and water crackers. Nothing like the original, yet original in itself. Somethings come from divine invention! Hmmm, we'll have to use that line again somewhere...

[shari]

oh, the onion soup looks So good! I think when melted cheese is involved...you can never go wrong! No matter what the cheese is!

[Ashley]

Mmm melty cheesy goodness. That looks awesome!

[phyllis (me HUNGRY!)]

mmmmm...loooove french onion soup! Been holding out on making it until I get some of those cute soup crocks. Thanks for the awesome recipe!

[Erica]

Delicioso! I love Oaxaca Cheese....I have to try your recipe.

[Kevin]

That French onion soup looks so good!

[Lori @ RecipeGirl]

Wow, good job w/ this. I love your cheese substitution! Sometimes experiments/accidents yield the best recipes :)

[marguerite]

I love onion soup and that looks delicious!

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