Yeah we really need to invest in some soup crocks..

I know everyone, it’s been awhile. I’ve been working a lot, and then there’s school of course. It’s been one of the first times in my life I haven’t been able to eat regular meals and it’s been tough trying to work out a schedule.

I had some time this afternoon, and a Friday night off of work for once, so I decided to cook tonight. The past few days have finally felt like fall, so I really wanted to make soup. In the two years I’ve known Dani I still haven’t made french onion soup for her, so tonight’s the night. 

holy onions batman!

 

I haven’t necessarily bragged about my french onion soup… but I may have implied that I make a pretty good version of it. So I went to Treasure Island (no not the Casino MN people) today and got a baguette and a lot of Gruyère and went to work chopping onions.

This recipe is actually Tyler Florence’s recipe, I’ve tried a few others but this is my favorite. It’s meant to make four to six servings… but Dani and I are home by ourselves this weekend so it looks like we’ll just be eating this all weekend.

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 Gruyère

    so much cheese.

Directions

Melt the butter in a large pan over medium heat. Add the onions and garlic, bay leaves, thyme, and salt and pepper (eventually you will remove the bay leaves and thyme so I put them in one of these tea filters from my work–genius! And I didn’t have any kitchen twine).

Cook the onions until they’re very soft and caramelized, about 20 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about a half-hour (Tyler Florence says it takes five minutes, fail).

Discard the bay leaves and thyme. 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.

Pre-heat the oven to 400 degrees. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper. Laddle the soup into bowls and cut bread to fit on top. Top the bread with cheese and place in the oven for five minutes until the cheese is melted and bubbly. Bon Appetit!

 

 

 

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