Summary:

Mexican French Onion Soup might be a good recipe to expand your main course recipe box. For $2.13 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 348 calories, 16g of protein, and 16g of fat each. 1 person has tried and liked this recipe. Head to the store and pick up thyme, turkish bay leaves, wine, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. It is an affordable recipe for fans of Mexican food. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 26%, this dish is not so spectacular. If you like this recipe, you might also like recipes such as French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette, Crockpot French Onion Soup with Cheesy French Toast, and Crockpot French Onion Soup with Cheesy French Toast.

Dietary Info:

Ingredients:

• 6 slices baguette - $5.79
• 0.5 teaspoon pepper - $1.25
• 2 tablespoons butter - $4.49
• 0.75 cup wine - $25.99
• 0.5 teaspoon flour - $2.69
• 3 sprigs thyme - $7.49
• 32 fl. oz. beef broth - N/A
• 0.5 lb oaxaca cheese - $3.99
• 2 pounds onions - $1.19
• 0.25 teaspoon salt - $1.79
• 2 turkish bay leaves - $3.99
• 1.5 cups water - $4.29

Instructions:

1. Special equipment: 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane
2. 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.
3. 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 350F.Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
4. Remove crotes 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 crote in each. Slice enough Gruyre (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.