Classic French Onion Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
There is something about French Onion Soup that makes me so happy when I eat it. This recipe may take a bit to make, but it is well worth it and was adapted from one similar to Martha Stewart. Ingredients:
4 tablespoons unsalted butter |
2 pounds (2 or 3 large) yellow onions, sliced 1/4 thick |
1 1/2 teaspoons granulated sugar |
1 tablespoon all-purpose flour |
3/4 cup dry red wine |
3 1/2 cups homemade beef or veal stock |
2 teaspoons chopped fresh thyme |
salt and freshly ground black pepper |
1 small baguette, sliced into 1/2-inch pieces |
1 1/2 cups grated regular gruyère |
1 1/2 cups grated smoked gruyère |
Directions:
1. Melt butter in a large Dutch oven on medium - medium-low heat.
2. Add onions, spreading them out in as thin a layer as possible.
3. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are soft, golden brown, and just starting to caramelize - about 1 hour.
4. Sprinkle flour over onions, and stir to coat.
5. Cook flour for about 5 minutes. Add wine, stock, and thyme, and bring to a simmer.
6. Cook, partially covered, for about 30 minutes, to allow the flavors to combine.
7. Season with salt and pepper to taste.
8. Meanwhile, lightly toast at least 8 slices of bread under a broiler or in the toaster and set aside.
9. Ladle hot soup into four ovenproof bowls and arrange on a sturdy baking sheet.
10. Place 2 -3 slices (depending on size) of toasted bread over each bowl of soup.
11. Mix together the two grated cheeses and sprinkle 3/4 cup over bread in each bowl.
12. Place soup bowls under the broiler until cheese is melted and crusty brown around the edges.
13. Watch carefully that bread doesn’t burn.
14. Serve immediately.
15. I find this soup to be both rustic and elegant...easy to make and delicious to indulge in.
|
|