One cold winter evening not long ago, Noah g-chatted me at the office.
“I want french onion soup for dinner,” he confided.
Of course, not wanting to cook an elaborate meal (I’m more for salads and things that don’t require a stove), my response was simple.
I spoke too soon though, because apparently, Noah’s declaration actually meant that he wanted to cook dinner. First time for everything, right?
Anyway, I can’t tell you how many people have asked for the recipe since I posted this yummy picture to Instagram.
So, here it goes. This recipe was modified from FoodNetwork.com.
What You Need
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt (we used whatever ground salt we had in the apartment)
Freshly ground black pepper
1 cup red wine (about 1/2 bottle — a great way to use old stock)
3 tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated gruyere
How To Make It
1. In a medium to large-sized pot, melt your butter over medium heat. While there, get over the fact that you’re cooking with butter. French onion soup isn’t meant to be waist-slimming. It’s meant to be comforting.
2. Add in your chopped onions, plus the garlic, bay leaves and thyme. Salt and pepper to taste. I like less salt, as the cheese adds plenty of salty flavor later on, but that’s just me. Cook this until the onions become caramelized. This should take between 20 and 30 minutes.
3. Add in your wine, and bring the pot to a boil. Once boiling, reduce the heat and allow your mixture to simmer until the wine has cooked out and the onions are once again dry. This should take about 5 minutes.
4. Scrap your bay leaves and thyme sprigs.
5. Add the flour. Stir into the onions.
6. Turn the heat down low so that the flour doesn’t get burnt, and cook for another 10 minutes. The purpose of this is to get rid of that “raw” floury taste. Blech. Raw flour.
7. Add in your beef broth and bring the soup back to a simmer. Cook this for about 10 minutes, and then add any additional seasoning (salt and/or pepper) based on your taste. Again, I don’t like to over-salt. Remember that your beef broth is probably pretty salty.
8. Preheat your boiler (350 is fine) when you’re ready to eat. Add baguette slices (or substitute with whole wheat bread squares) and lots of gruyere atop your soup bowl. Make sure that your soup bowl can withstand the heat of the oven. *If not, you can always place your bread and cheese on a baking pan first in the oven, and then just plop this into your soup bowl. The effect is basically the same.
This should make between 4 and 6 servings. On the first night, all we ate was soup, and so we served heftier portions. Then, we saved two smaller portions and froze these for a later date. About two weeks later, I allowed the frozen soup to thaw all day in the fridge and then re-heated it in the oven along with new bread and cheese. This smaller portion I served with a side salad and roasted broccolini.
Yay or Nay? Is this something you’d make? Any changes or modifications?