French
Onion Soup
Melt the stick of butter in a large
pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt
and pepper and cook until the onions are very soft and caramelized, about 25
minutes. Add the wine, bring to a boil, reduce the heat and simmer until the
wine has evaporated and the onions are dry, about 5 minutes. Discard the bay
leaves and thyme sprigs. Dust the onions with the
flour and give them a stir. Turn the heat down to medium low so the flour
doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add
the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to
taste, with salt and pepper.
When you're ready to eat, preheat
the broiler. Arrange the baguette slices on a baking sheet in a
single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5
minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on
top.
Alternative method: Ladle the soup
into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to
toast the bread and melt the cheese.
Ingredients
- 1/2 cup unsalted
butter
- 4 onions, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- Kosher salt and freshly ground black pepper
- 1 cup red wine, about 1/2 bottle
- 3 heaping tablespoons all-purpose flour
- 2 quarts beef broth
- 1 baguette, sliced
- 1/2 pound grated Gruyere
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