Wednesday, October 16, 2013

French Onion Soup

Nothing beats a warm bowl of soup on a gray, rainy day. From a young age, I remember by dad always loving French onion soup and we would always order it when we went out to eat. However, I never made it from scratch until I went to culinary school. It's rich, flavorful broth becomes even more decadent when the gruyere cheese melts into it. It's comfort food at it's finest.


French Onion Soup  
Serves 4

All you need:
5 large yellow onions
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
Salt and pepper, to taste
1 quart beef stock
1/2 cup white or red wine
1/4 tsp. dried thyme
1 cup shredded gruyere cheese
4 slices baguette bread

All you do:
1. Peel onions and slice thin.

2. In a large saucepan, heat olive oil over medium-high heat. Add onion and cook until soft and slightly golden, about 20 minutes, stirring often. Season with salt and pepper.

3. Add garlic, beef stock, wine and thyme. Cover and simmer soup for an additional 30 minutes.

4. Meanwhile, shred cheese and slice baguette for topping.

5. Ladle soup into 4 soup crocks and top with bread and cheese. Bake at 350 for 10-15 minutes until cheese is bubbly and golden.


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