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Wednesday, September 14, 2011

French Onion Soup


One of my favorite cold weather meals to make and eat is soup.  I have a few standards that I make and this has become one of them.  When I choose recipes, I consider what ingredients my family likes but also what things I usually have stocked. That's how I came upon this recipe. It doesn't require brandy or cognac, but red wine which is a lot more likely to be on the shelf than brandy.

French Onion Soup

2 T. butter
6 onions, thinly sliced
2 cloves garlic, minced
2 fresh thyme sprigs
Kosher salt and ground pepper
1 c. good red wine
3 T. flour, heaping
6 c. beef broth
1/2 baguette, cubed
8 oz. Gruyere, shredded

1.  In a large saucepan, melt butterover medium heat.

2.  Add onions, garlic, thyme, and salt and pepper. Cook until onions are soft and carmelized, about 25 to 30 minutes.

3.  Meanwhile, spread the baguette cubes onto a cookie sheet. Drizzle with olive oil, salt and pepper. Broil for 2-3 minutes until golden brown. Set aside.
4.  Add wine, bring to a boil, reduce heat and simmer until the wine evaporates and the onions are dry.  Discard the thyme sprigs.

5.  Dust the onions with the flour and stir. Simmer over medium low heat to cook out the raw flour taste, about 10 minutes.  Preheat oven to 350 degrees.

6.  Add the beef broth, bring to a simmer, and cook about 10 minutes.  Season with salt and pepper, to taste.

7.   Ladle soup into ovenproof bowls or crocks.  Place bowls on a cookie sheet.  Sprinkle with baguette cubes and shredded Gruyere cheese.

8.  Bake 2-3 minutes, or until the cheese has melted.  Serve on towel lined plates.

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