French Onion Soup
Equipment
- Large pot
Ingredients
- ½ Cup Unsalted butter 1 Stick
- 4 Onions Sliced
- 2 Garlic cloves Chopped
- 2 Bay leaves
- 2 Sprigs of thyme
- 1 Cup Red wine
- 3 Tbsp+ Flour
- 2 Quart Beef Broth
- 1 Baguette Sliced
- ½ Gruyere Grated
- Salt and pepper to taste
Instructions
Making the soup
- Melt butter in a large pot over medium heat.
- Add onions, garlic, bay leaves, thyme, salt and pepper, and cook until the onions are soft and caramelized (~25 minutes). Use a wooden spoon or mixing spatula to keep it from burning.
- Add red wine and bring to a rolling boil.
- Reduce heat and simmer until the wine has evaporated.Tyler has in his reciepe that this takes about 5 minutes. I call BS. I let it simmer for 10 minutes or so and then go on with the wine still there. I mean, its wine in tasty soup.
- Remove and discard bay leaves and thyme.
- Dust with onions with four and stir it in. Cook for 10 minutes to get rid of the raw flour taste.
- Add beef broth and bring back up to a simmer. Cook for about 10 minutes.
- Add salt and pepper to taste.
Notes
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.
Alternative method: 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.