French Onion Soup


french onion soup

Remember back in college when your food standards were somewhat lowered?  There was the leftover cold pizza, because a minute in the microwave was too much effort. On more than one occasion, dinner was a giant bowl of cereal. And of course, the cases of ramen noodles. (I still love those).

However, nothing can top what a roommate ate for lunch one day because he was too lazy to go grocery shopping. The only remaining food was a couple heels of bread, the dregs of an old plastic bottle of yellow mustard, and a lonely onion. He decided to make a sandwich, so he sputtered the last few gasps of mustard from the bottle onto the warped bread, and sprinkled it with raw onion slices.  It was traumatic to watch, let alone eat.

Now that we are all grown ups, (at least in appearance) when you have a bunch of onions and some bread, here is a much better recipe to try.

French Onion Soup

Serves 2

  • 1 lb onions
  • 1 ½ Tbsp butter
  • 2 Tbsp olive oil
  • 4 cloves garlic
  • 1 large pinch of salt
  • Ground black peppercorns
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 4 cups unsalted beef stock
  • 1 cup dry red wine
  • 1 baguette or other crusty bread
  • ½ cup each gruyere and parmesan (1cup total)

onions

Slice & chop the onions, then peel and crush the garlic.

Melt together the butter and olive oil in a large stockpot. Caramelize the garlic in the olive oil and butter.

Add the onions, season with salt and pepper, and add the fresh thyme and the bay leaf. Cook on medium-high heat until the onions are caramelized, about 20 minutes.

caramelize onions

caramelize onions

Once the onions are caramelized and have cooked down, pour in the stock and red wine. Simmer uncovered, for at least an hour (and up to 3 hours).

add stock and wine

simmered soup

Slice and toast two pieces of bread per person. The first piece will go on bottom of the bowl, and the other on top. Cut a clove of garlic and rub both sides of the bread. Or not. It’s a matter of taste and vampire fear.

slice baguette

Grate together about 1/2 cup each of parmesan and gruyere. and set aside.

Preheat your broiler. Remove the thyme sprigs and bay leaf from the soup. Arrange your oven-safe serving bowls on a baking tray to catch any cheese that may bubble over.

Put one slice of toast in the bottom of each bowl. Ladle in the soup and cover with a second slice of toast.

ladle soup into bowl

bowl of french onion soup

toast on top

Cover the toast with a heaping amount of cheese, because you want it to seal in the soup and drape over the edge of the bowl. (I completely forgot to toast the bread. Although it still tasted good, I think it would have held up better toasted).

add cheese

Broil at 300 degrees F for about 15 minutes, until the cheese is brown and bubbling on top. Let serving bowl cool a bit, then serve.

out of oven

finished french onion soup

finished french onion soup

P.S. That swarm of green apples will soon be a Thanksgiving apple pie. Yum.

Recipe from here.

 

French Onion Soup
 
Author:
Recipe type: Entree
Cuisine: French
Serves: 3
Prep time:
Cook time:
Total time:
 
A savory onion soup made with beef stock, red wine, crispy bread and gooey cheese.
Ingredients
  • 1lb onions
  • 1 ½ Tbsp butter
  • 2 Tbsp olive oil
  • 4 cloves garlic
  • 1 large pinch of salt
  • Ground black peppercorns
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 4 cups unsalted beef stock
  • 1 cup dry red wine
  • 1 baguette or other crusty bread
  • ½ cup each gruyere and parmesan (1cup total)
Instructions
  1. Slice & chop the onions, then peel and crush the garlic.
  2. Melt together the butter and olive oil in a large stockpot. Caramelize the garlic in the olive oil and butter.
  3. Add the onions, season with salt and pepper, and add the fresh thyme and the bay leaf. Cook until the onions are caramelized, about 20 minutes.
  4. Once the onions are caramelized and have cooked down, pour in the stock and red wine. Simmer uncovered, for at least an hour (and up to 3 hours).
  5. Slice and toast two pieces of bread per person. The first piece will go on bottom of the bowl, and the other on top. Cut a clove of garlic and rub both sides of the bread. Or not. It’s a matter of taste and vampire fear.
  6. Grate together about ½ cup each of parmesan and gruyere. and set aside.
  7. Preheat your broiler. Remove the thyme sprigs and bay leaf from the soup. Arrange your oven-safe individual serving bowls on a baking tray with a thin lip.
  8. Put one slice of toast in the bottom of each bowl. Ladle in the soup and cover with a second slice of toast. Cover the toast with a heaping amount of cheese, because you want it to seal in the soup and drape over the edge of the bowl.
  9. Broil at 300 degrees F for about 15 minutes, until the cheese is brown and bubbling on top.
  10. Let serving bowl cool a bit, then serve.

 

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