Wednesday, January 4, 2012

French Onion Soup

Ingredients, Serves 8:
  • 5 large yellow onions, peeled and sliced cross grain thinly
  • 8 tablespoons (1 stick) unsalted butter
  • 3/4 teaspoon black pepper
  • 1 tablespoon paprika
  • 1 tablespoon thyme
  • 1/2 bay leaf
  • 56 oz of beef broth
  • 1/2 cup dry red wine
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1 cup Swiss cheese, shredded
  • 1 cup Gruyere or Jarlsberg cheese, shredded
  • 8 slices French baguette
I love French onion soup!  There's something about the savory onions and the melted cheese over the French baguette.  It's irresistible!  Making it from scratch just makes it all the more enjoyable!

To start, peel onions and slice 1/8 inch thick, cross grain. Melt butter in a large stockpot over medium heat. Add onions, lower heat and cook, covered, over low heat for 1 1/2 hours, stirring occasionally.  This gently caramelizes the onions and gives them their sweet, lovely texture.

Stir in the pepper, thyme, paprika, salt and bay leaf and saute over low heat 10 more minutes, stirring frequently.  Add the beef broth and wine and increase heat until boiling.  Add the flour and stir to integrate.  Reduce heat and simmer for another 30 minutes.

Turn broiler on to pre-heat.  Set up oven proof ramekins on a baking sheet and spoon in the onion soup until about 3/4 full.  Add the French baguette slice and top with generous amount of shredded Swiss and Gruyere cheese.  Put baking sheet into oven and cook until cheese is golden brown on top, about 3-4 minutes.

Remove and using oven mitts, place hot ramekins on a plate and serve!


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