I woke up this morning to snow falling yet again… and the first thing I thought of was French Onion Soup!?  This is how my foodie mind works lol; the colder the weather, the greater my cravings for comfort foods like this rich, cheesy and flavorful classic!

Ingredients: 6 bowls of soup

• 1/2 cup unsalted butter
• 3 large onions, sliced
• 2 cloves garlic, minced
• 3 dried bay leaves
• 4 small sprigs of fresh thyme
• kosher salt and fresh black pepper
• 1 cup red wine
• 3 tbsp flour
• 8 cups low sodium beef stock
• 1 baguette, sliced
• 8 oz of gruyere cheese, grated

Directions:

1. Melt the butter in a large dutch oven over medium heat.  Add the onions, garlic, bay leaves, thyme and a dash of salt and pepper.  Cook the onions until they soften and begin to caramelize (about 20 minutes).
2. Add the wine and bring to a boil, then reduce the heat and allow the alcohol to cook off, leaving the onions almost dry.
3. Discard bay leaves and thyme sprigs.  Reduce heat to low and dust the onions with the flour.  Cook mixture for 5 minutes or so to allow the flour to incorporate.
4. Add the beef stock, raise the heat and allow soup to simmer for 10 minutes.  Season with additional salt and pepper to taste.
5. Meanwhile, slice and toast the baguette under the broiler.  Place a toasted slice in the bottom of each bowl.
6. Ladle the soup into each bowl.  Top with an additional toasted baguette slice (or two)!  Sprinkle with a small handful of gruyere cheese. Place the bowls of soup on a baking sheet and under the broiler for a few minutes allowing the cheese to bubble and begin to brown.
7. Serve immediately, keeping in mind the bowls will be hot (and the soup will be delicious)!

Comments:

I chose to use Spanish onions because I love their sweetness.  And.. I went with a Pinot Noir because that’s my favorite kind of red and it’s what I opened and sipped while I cooked!  Feel free to follow your own tastebuds!

*Adapted from Tyler Florence