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
- 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).
- Add the wine and bring to a boil, then reduce the heat and allow the alcohol to cook off, leaving the onions almost dry.
- 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.
- Add the beef stock, raise the heat and allow soup to simmer for 10 minutes. Season with additional salt and pepper to taste.
- Meanwhile, slice and toast the baguette under the broiler. Place a toasted slice in the bottom of each bowl.
- 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.
- Serve immediately, keeping in mind the bowls will be hot (and the soup will be delicious)!
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