French Onion Soup
French Onion Soup
When you want to make something really good, most of the time the recipe begins with an onion. There’s just something wonderful about the aroma of onions simmering. It’s a Sunday afternoon, the family has just finished their dinner, I made roast beef with extra broth. As their resting and enjoying a nap, I decided to make a rich, delicious French Onion Soup. I was inspired by my daughter who said that she had never made the soup and would love to learn some day. Today is that day!
This is a perfect day to make soup too. It’s gray and rainy, one of those very lazy afternoons. Soup is always perfect on a cool wintry night.
Have you ever wondered about the history of French Onion Soup?
I am always curious and found that onions in soup have been around for a very long time because onions were quite common with all walks of people. French Onion soup did not originate with the French, but it definitely was the French who perfected the recipe.
I love French food and recipes, the most important key to good French food is fresh ingredients. They can also be family friendly.
French Onion Soup is wonderful and made more special by the addition of toasted French Bread and Gruyere cheese.
I’ve found that various recipes could either be made with red wine, white wine, cognac or even sherry. Some even use a combination of chicken and beef broth. The basics are the similar, but the end result can be amazing!
- 4 large onions sliced
- 1/2 cup unsalted butter
- 2 sprigs fresh Thyme
- 2 Bay leaves
- 2 garlic cloves chopped
- freshly ground pink salt and pepper
- 1 cup red wine
- 3 heaping tablespoons all purpose flour
- 2 teaspoons sugar
- 2 quarts beef broth (substitute homemade broth if you can)
- French Bread (butter for sliced bread)
- Gruyere cheese - shredded
- Gather your ingredients. Slice your large onions. Melt 1/2 cup butter in large stock pot. When the butter is melted, add the onions, sprigs of thyme, bay leaves, salt, pepper and garlic. At medium heat, cook the ingredients until the onions are caramelized about 25 minutes. Stir occasionally. Once the onions are caramelized, remove the thyme sprigs and the bay leaves. Add one cup of wine, reduce the heat. Cook approximately five minutes until the wine has cooked away. Add the three heaping tablespoons of flour and two teaspoons sugar, stir into onion mixture and cook about ten minutes. Add the beef broth and simmer an additional ten minutes. When you're ready to serve, slice the French bread, butter each slice on both sides. Toast the bread under a broiler lightly. Spoon the soup into your bowl, top with toasted French Bread and sprinkle the shredded cheese over top the toast and soup. Place under a broiler until the cheese has melted and has slightly browned. Enjoy!