Monday, April 12, 2010
French Onion Soup
I have a new love in my life, and he's simply delicious. He's French, very hot and beefy. He also at his best when you keep him full of bread, wine and cheese. I'm totally hooked, and even though I'd rather keep him all to myself, I suppose I'll introduce you...
A few weeks ago I became obsessed with owning a set of French Onion Soup bowls. I'm not really sure why, especially because up until that point I had never actually made French Onion Soup before, and yet, I needed these bowls! Well after a few weeks of online shopping and yearning, I finally got a lucky break at William Sonoma and am a proud owner of French Onion Soup bowls. It's the simple things that keep us happy, right?
Since then I've already lost count how many times I've made myself this luscious soup. It's the best lunch in the world and I really can't get enough. I think what I love about it is that it's so unique. Beefy broth nestling a bed of croutons and a gooey layer of cheese, mmm. What else could you ask for.
I told myself that I was going to try a bunch of different recipes, but truth be told, I can't deviate from Tyler Florence's recipe. It's so easy and delicious, I'm hooked!
French Onion Soup
•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 (I quit doing the flour, it only seemed to make the soup unnecessarily lumpy)
•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 and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 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. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.