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French Onion Soup

Prep Time20 minutes
Cook Time1 hour
Course: Soup
Cuisine: French
Author: Tyler Florence

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.