French Onion Soup

I think French onion soup is probably one of the greatest things the French have ever accomplished.  Napoleon should have invented this and used it as his legacy.  I made this last Sunday as I was still suffering a little dental anguish.  I hope you enjoy it as much as my family did.

frenchonionsoup-1

This calls for a lot of onions.  4 cups sliced to be exact.  I used a variety of yellow and white onions.

frenchonionsoup-2

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes

frenchonionsoup-4

Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.

frenchonionsoup-11

Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste.

frenchonionsoup-15

Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

frenchonionsoup-17

I bought some French bread as I didn’t feel like baking last week.  I just toasted it in a frying pan.

frenchonionsoup-18

Here are my oven proof bowls filled halfway with soup.

 

Place the toasted bread into the bowl and top with Gruyere cheese or Monetary Jack Cheese.  MJ cheese is the cheaper route.

frenchonionsoup-20

Place under the broiler for about 5 minutes until cheese is melted and a little brown.  Serve and enjoy.

French Onion Soup

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you’re ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

 

Leave a Reply

Your email address will not be published. Required fields are marked *