French Onion Soup
Adapted From: Food Network (Tyler Florence)
Ingredients
1/2 cup Butter
4 Onion (sliced)
2 clove Garlic (chopped)
2 Bay Leaf
1 tsp Thyme (or 2 sprigs fresh)
Salt
Pepper
1 cup Red Wine (about 1/2 bottle)
3 Tbs Flour (heaping)
2 quart Beef Broth
1 Baguette (sliced)
1/2 pound Gruyere Cheese
Directions
Melt the stick of butter in a large pot over medium heat.
Add onions, garlic, bay leaves, thyme, and salt and pepper.
Cook until the onions are soft and caramelized; about 25 minutes.
Add the wine; bring to a boil.
Reduce heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
Discard the bay leaves (and fresh thyme sprigs if used)
Dust the onions with the flour and give them a stir.
Turn the heat down to medium low so the flour doesn't burn.
Cook for 10 minutes to cook out the raw flour taste.
Add beef broth; bring back to a simmer.
Cook for 10 minutes.
Season to taste with salt and pepper.
When you are ready to eat, preheat the broilier.
2 options for serving:
Option 1:
Ladle the soup into oven safe bowls.
Float bread on top of soup.
Top with Gruyere cheese.
Put full soup bowl into the oven and broil until cheese is bubble and cheese is golden brown; 3 to 5 minutes.
Option 2:
Arrange baguette slices on a baking sheet in a single layer.
Sprinkly with grated or sliced gruyere cheese.
Broil until bubbly and golden brown; 3 to 5 minutes.
Ladle soup into bowls.
Add crusty, melted gruyere croutons on top of soup.
Katie Dishes - Two Thumbs WAY Up
Oh my GOD!
This is excellent. I LOVE french onion soup and searched all over for a recipe to try. I'm not going to lie; I tried this mainly because it had wine in it...and I love alcohol. But it honestly turned out better than I could have imagined. My husband and I both just couldn't stop eating it. And to this day, we make a comment at EVERY restauarant (fancy or not) about how my soup is better than theirs.
It is CRAZY good! I highly recommend it!
