At the thought of French Onion Soup my family was kind of skeptical. My son was definately against it. But everyone really liked it. Except my son, he would never admit to liking anything!
½ cup unsalted butter (1 stick)
4 onions, sliced
2 garlic cloves, chopped (2 tsp minced garlic)
2 bay leaves
2 fresh thyme sprigs
Salt and pepper
1 cup red wine (I used 1 cup of beef broth in place of the wine)
3 heaping tablespoons all-purpose flour
2 quarts beef broth
Sliced french bread
½ pound grated Gruyère (I used swiss cheese)
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and paper (to your liking) and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine (beef broth), bring to a boil, reduce the heat and simmer until the wine (beef broth) has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme springs. 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. Put the bowls on a baking sheet lined with foil. Ladle the soup into oven safe bowls, top each with two slices of french bread (or one if that is all that fits) and top with cheese. put the bowls into the oven until cheese is melted and bubbly.
Serve right away.
½ cup unsalted butter (1 stick)
4 onions, sliced
2 garlic cloves, chopped (2 tsp minced garlic)
2 bay leaves
2 fresh thyme sprigs
Salt and pepper
1 cup red wine (I used 1 cup of beef broth in place of the wine)
3 heaping tablespoons all-purpose flour
2 quarts beef broth
Sliced french bread
½ pound grated Gruyère (I used swiss cheese)
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and paper (to your liking) and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine (beef broth), bring to a boil, reduce the heat and simmer until the wine (beef broth) has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme springs. 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. Put the bowls on a baking sheet lined with foil. Ladle the soup into oven safe bowls, top each with two slices of french bread (or one if that is all that fits) and top with cheese. put the bowls into the oven until cheese is melted and bubbly.
Serve right away.
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