Sunday, December 21, 2008

Easy French Onion Soup

1/2 stick of unsalted butter
4 large onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
salt and pepper, lots of pepper
1 cup red wine
4 heaping tablespoons all-purpose flour
2 quarts good 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 half an hour. 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. Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season 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.


kansasrose said...

Woooo this sounds delectable. French onion soup like this is the quintessential winter comfor food. Can I substitute cheaper but good quality holed swiss cheese for the Grueyer? I know...not the same but G. cheese is like 15.00 for a slice here in sticks. oy.

I got a onion soup memory goin' now...Winter Park, Colo. January 1976, 19 years young and ski-school exhausted, chowin' on homemade French onion soup it was heaven. pure heaven. Your recipe sounds the same.

Susan said...

Well sure, I've substituted all kids of cheese for the Gruyere. Most times I can't even find it at all. If I had to choose, I'd say that the fresh thyme is what cannot be substituted...nice snow bunny memory, Bustillo!

Ellen said...

made french onion soup for my first course of christmas dinner for my MIL many moons ago!
thyme to be fresh indeed! your recipe is almost same, i don't add the red wine just a dash of cognac and i split even steven parmesan with the gruyere.

cool chicken coop and nice snowy lounge chairs... will think about you as we


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