French Onion Soup


This is one of those dishes that my hubs and I do not both enjoy, I love it, he, not so much, so I really don’t make it that often.  Since he is in India for the next two weeks I thought I would take this time to make many of the dishes he doesn’t care for.

It’s a simple soup, but so packed full of deliciousness I really don’t understand what’s not to like.  The sweet onions, the crisp taste of the wine, then topped with a nice toasted crouton with melted cheese all ooey gooey.  Yes, I’m all in for this one.

One note, the caramelizing of the onions does take some time, but don’t skip this step or you will miss out on a lot of the flavor that makes this soup so delicious.

For the Recipe:

3 tbsp. olive oil

3 tbsp. butter

6 onions, cut in half then thinly slice lengthwise

1/2 tsp. dried thyme

1 tbsp. flour

3/4 c. white wine

1 tsp. ground pepper

1 tbsp. salt

4 c. beef stock

1 c. water

1 baguette

8 oz. gruyere cheese, grated

In a heavy 5 quart pot heat the olive oil and butter.  Add the sliced onions and thyme, cook until the onions have caramelized, about 45-60 minutes (don’t skip this step!!).  Once the onions have caramelized sprinkle the flour over them and stir in completely.  Let cook 2-3 minutes.  Add the white wine, pepper, salt and let cook for a few minutes.  Next add the beef stock and water.  Cook for an additional 30  or so minutes.  The soup will thicken a bit and reduce.

Slice the baguette diagonally 1/2″ thick and toast in the oven on 350 degrees for about 15 minutes.  Turn once during the baking time.

Ladle the soup into oven proof bowls, cover with one of the croutons and top with cheese.  Broil in the oven until the cheese melts and starts to brown a bit.  This will only take a minute or two so don’t walk away.

Use extreme caution, when you take these out from under the broiler not only will the bowls be hot but the soup will be extremely hot.  Let it cool down a little before you serve.



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