Delicious & Cheesy French Onion Soup!!!!


French Onion Soup 012016

Soup is one of my favorite meals. Any type will do and depending on my mood; it can be either a hot or cold soup. Soup is always packed with fresh vegetables and so much flavor, how can I go wrong?

Since  today was a warm, January day, although it rained,  I decided to make a delicious and oh-so-gooey, cheesy French Onion Soup!!! This is one of my absolute favorite soups. It is rather basic but the flavor is amazing! Now if you are in a hurry, this is not the soup to make, although you may prepare the onion broth the night before and then finish assembling  it the next day. Or you can just take the time on a lazy day and make your house smell amazing!! Come on, we all know that the smell of sauteing onions is one of the best scents coming from the kitchen. And then you add in melted Gruyere cheese, hello!!!

Now you may cheat a bit here by purchasing some store bought organic beef stock, but to really get a spoon licking taste, make your own. Yes, another food project for that lazy day. I assure you, it makes the world of difference, plus you can freeze some for another recipe.

Anyway, I hope you try this recipe again and again since I am sure your family and friends will not leave you alone once they taste this soup, and well, you may just be dreaming about this soup and find yourself craving it almost everyday. Enjoy!

French Onion Soup

Ingredients: (Serves 2)

1/4 cup unsalted butter, plus 1 tablespoon for buttering the baguette slices
2 onions, sliced ( I used 1 yellow & 1 sweet onion)
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and Freshly ground black pepper
½ cup dry red wine
1 ½   tablespoons all-purpose flour
1 quart beef broth
4 slices of baguette
1/4 pound grated Gruyere cheese
Melt the butter in a large pot over low heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 45 minutes. Make sure to periodically carefully stir the onions so they do not burn, but to ensure they cook evenly. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated, about 10 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to low so the flour doesn’t burn, and cook for 3 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 30 minutes. Season the broth to taste, with salt and pepper.

When you’re ready to eat, preheat the oven to 450 degrees. Spread some butter on each slice and arrange the baguette slices on a baking sheet in a single layer and bake for about 3 -5 minutes, making sure not to burn them. Remove from the oven. Set the oven to broil.  Ladle the soup in oven-proof high heat bowls. Place 2 baguette slices in each bowl and sprinkle with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.


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