French Onion Soup
prep 20 min.
ready 1.5 hrs.
serves 4
My daughter and her boyfriend came home from college last Friday evening. I decided to make them a shepherds’ pie for dinner which is one of my daughter’s favorite meals. It’s perfect for a cold winter evening. I will make one for my blog soon. I do not know if I cried more when I almost cut the tip of my finger off chopping carrots for the pie or when I sliced the onions for this classic French onion soup. We love French onion soup. I was able to purchase all the ingredients on a quick trip to Trader Joe’s (TJ’s). My finger is now fine, and the soup tuned out awesome. I was even able to share a couple of bowls with our neighbors who enjoyed it immensely.
Ingredients
• 1/2 cup unsalted butter
• 4 medium sweet onions, sliced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 4 cups beef stock
• 6 sprigs fresh thyme
• 2 bay leaves
• 2 Tbs. flour
• 2 teaspoons white wine vinegar
• salt and freshly ground black pepper, to taste
• 1 baguette sliced
• 1 1/2 cups shredded Gruyère cheese
• 1/2 cup shredded Parmesan cheese
Directions
1. Melt the butter in a large pot over medium heat. (I used a large saucepan.) Add onions, and cook, stirring often, until deep golden brown and caramelized about 30 minutes. Stir in minced garlic and cook an additional couple of minutes. Dust the onions with 2 Tbs flour and continue to cook an additional 10 minutes. Continue to stir occasionally.
2. Stir in wine, beef stock, thyme and bay leaves. Bring to a boil. Reduce heat and simmer for about 25 minutes. This will reduce the soup down slightly and evaporate the wine.
3. Remove the bay leaves and thyme sprigs. Stir in the white wine vinegar and add the crushed black pepper. Salt to taste.
4. Preheat the broiler to high setting. Place sliced baguettes on an edged baking sheet. Broil on second from top rack setting. ( I found the top setting is too close and you can burn the bread or cheese.) Broil a couple of minutes per side or until golden brown.
5. Place 4 ramekins or ovenproof bowls on edged baking sheet and ladle the soup into them. Top each with two toasted baguette slices. Sprinkle the cheese on top. (I found using a cheese grater made it very easy to slice these cheeses.)
6. Place under the broiler for a few minutes until the cheese has melted and is bubbly and golden brown.
Let the bowls cool a few minutes before servings.
French onion soup
Ingredients
- 1/2 cup butter unsalted
- 4 med. onions sweet-sliced
- 3 cloves garlic minced
- 1/2 cup wine dry white
- 4 cups stock beef
- 6 sprigs thyme fresh
- 2 bay leaves
- 2 Tbs. flour white
- 2 tsp. vinegar white wine
- salt and pepper to taste
- 1 baguette sliced
- 1 1/2 cup parmesan cheese shredded
Instructions
-
Melt the butter in a large pot over medium heat. (I used a large saucepan.) Add onions, and cook, stirring often, until deep golden brown and caramelized about 30 minutes. Stir in minced garlic and cook an additional couple of minutes. Dust the onions with 2 Tbs flour and continue to cook an additional 10 minutes. Continue to stir occasionally.
-
Stir in wine, beef stock, thyme and bay leaves. Bring to a boil. Reduce heat and simmer for about 25 minutes. This will reduce the soup down slightly and evaporate the wine.
-
Remove the bay leaves and thyme sprigs. Stir in the white wine vinegar and add the crushed black pepper. Salt to taste.
-
Preheat the broiler to high setting. Place sliced baguettes on an edged baking sheet. Broil on second from top rack setting. ( I found the top setting is too close and you can burn the bread or cheese.) Broil a couple of minutes per side or until golden brown.
-
Place 4 ramekins or ovenproof bowls on an edged baking sheet and ladle the soup into them. Top each with two toasted baguette slices. Sprinkle the cheese on top. (I found using a cheese grater made it very easy to slice these cheeses.)
-
Place under the broiler for a few minutes until the cheese has melted and is bubbly and golden brown.
-
Let the bowls cool a few minutes before servings.
