French Onion Soup
It is amazing to me how quickly everyone shifts into “Christmas mode” immediately after Halloween. I am a huge fan of autumn so I am not quite ready to turn up the volume on the Bing Crosby Christmas playlist yet, nor am I putting up my Christmas Tree. (And to be clear, I don’t judge anyone who does celebrate Christmas early! I think everyone should do what makes them happy. I put out jack-o-lanterns in September so I really do understand absolutely loving certain holidays.) With all that being said, French Onion Soup is a great and cozy comfort dish that I love making this time of year.
Ingredients for French Onion Soup
- 1 stick (8 tbs) butter
- 5 large onions, sliced thin
- 1 – 1.5 tsp fresh thyme
- 1/2 tsp pepper
- 2 tbs water
- 1/4 c. flour
- 1 c. dry red wine, plus 1/2 c.
- 7 c. beef stock
- 1 bay leaf
Ingredients for Topping
- Loaf of French bread, sliced and toasted
- Shredded Gruyère cheese
Melt the butter in a large pot. Once melted, add the onions and thyme. Sauté the onions and thyme in the butter for 20-25 minutes until golden brown. If the bottom of the pan becomes caramelized and brown, add the water to deglaze and scrape up the brown bits. (This will actually give your onions a great golden color.)
Once translucent, add the flour and combine it to the onions completely. Cook the onions in the flour for about three minutes. Add the wine and cook on low for a minute. (This is the wine I use for cooking and highly recommend!) Add the stock and bay leaf and simmer for 30 minutes.
Once cooked, add the soup to crocks and top with a piece of toasted French bread and shredded Gruyère cheese. Place under the broiler until golden and bubbly.
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