*Photo by: Betty Crocker
This recipe, I must admit, is pretty time-intensive. Like a relationship, the key here is to give it ample time to develop and requires your patience. Fortunately, unlike a relationship, this recipe has rather low maintenance. Once you’ve accomplished your end product, it will be worth every ounce of sweat that went into making this delicious dish. The longer the onions get to sit without stirring, the better the soup will be so the onions can mellow down, caramelize, and soften. When in doubt, let it cook for longer. We found a great recipe for French Onion Soup from the Food Network and encourage all of you to try it out! We have also included the recipe below:
4 to 6 servings
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 Gruyere
- Melt the stick of butter in a large pot over medium heat.
- Add the onions, garlic, bay leaves, thyme, and salt and pepper.
- Cook until the onions are very soft and caramelized (~25 minutes).
- Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry (~5 minutes).
- Discard the bay leaves and thyme sprigs.
- 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.
- Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
- When you’re ready to eat, preheat the broiler.
- Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
- Ladle the soup in bowls and float several of the Gruyere croutons on top.