French Onion Soup with Crostini and Brie

Serves
8 or more

Author Notes

Sometimes even a classic recipe can be changed to fit your taste. Combining this soup with a crostini (a small piece of toasted bread rubbed with garlic) and topped with thinly sliced brie that easily melts from the warmth of the soup, forming a deliciously rich and thoroughly satisfying combination.?? I first made this a few years ago for myself and a friend to enjoy as we sat listening to Echart Tolle and Oprah discuss “A New Earth” on Oprah’s Monday night web cast. The aroma permeating the kitchen and the velvety, sweet texture of the soup was somehow the perfect backdrop to the soft truth of the messages we heard—both elegant, yet humble and just the right balance.? —Silvia

Ingredients

4

Large sweet onions – thinly sliced
4

Large shallots – thinly sliced
4 tablespoons

olive oil
4

cloves fresh garlic – finely chopped
¹/₄ cup

organic, unbleached white flour
1 splash

White wine
1 quart

beef broth
1 quart

chicken broth
1

1/4″ slices of french bread per person
4

1/4″ slices of brie
1 sprig

fresh flat leaf Italian parsley
2 tablespoons

fresh flat leaf Italian parsley – stems removed and chopped
1 pinch

season with salt and pepper

Directions

Place a large saucepan over medium heat, add oil and heat until hot but not smoking.
Add onions and garlic. Cook until softened (about 10 minutes) stirring occasionally (lower heat if they begin to brown) and then add the flour and stir.
Lower heat to medium/low and allow the flour to brown slightly, stirring occasionally for anther 5 minutes or so.
Add a splash of white wine, stir and then slowly add the beef and chicken broth. You want to add the liquids slowly while stirring to avoid lumps.
Add the sprig of parsley (keeping the stem on allows the herb to be infused in the soup and then later to be removed once the soup is done) and let the soup simmer for about another 30-45 minutes.
In the meantime, toast the slices of bread under the broiler until golden, rub with garlic (optional)
To serve, ladle into cups or bowl, top with the bread and the cheese and sprinkle with the chopped parsley