FRENCH ONION SOUP

If you want to ensure that everyone asks for seconds, this is the soup for even the most finicky family eater!!! Flavorful, robust, with an exquisite taste. So easy to make, you won't believe it. Your friends will think you were slaving over a hot stove in France all day!!! This is my family's favorite soup!!!

 

 Prep Time: 15 minutes,  Cook Time: 30 - 40 minutes +Bake 15 min , Yield: 6 -8 servings

  

Ingredients:
 
4 -5 really large yellow onions (you can never have enough onions as far as I'm concerned) 
3 cloves of garlic - minced 
1/3 cup  salted butter (you can add more, but I don't think it's necessary, and you don't want an oil slick on top of this delicious soup either) Many cooks use unsalted butter for this, I personally think it takes away from the flavor. As an RN, I know some people are limited, but... if you think about it, you are getting an 8th of the amount, and not enough to cause anyone a problem. The choice of course is yours however.
1 cup red wine (I used a Zinfandel, but any red wine will do. This is what adds that delicious flavor, and leaves no alcohol in the soup, once it is cooked down)
3 bay leaves. (I am probably the only person I know that has a real bay tree in her dining room *LOL* It does not tolerate NJ winters so I have to bring it inside each year. I use bay leaves in almost everything.)

Our Bay Tree!!!



1 tsp. thyme, a bit more if you enjoy the taste. (I grow my own fresh herbs, so I used several fresh sprigs. By the time the soup is done, only the stems are left, and are easy to remove.) 
Sea salt and ground pepper to taste 
21/2 - 3 cups Beef Stock ( I make my own beef stock when I cook dishes like pot roast etc. and then freeze them, but, beef broth is perfectly acceptable, and will not deter from the taste).  
4 large heaping tbsp. of flour (all purpose is fine) 
1 loaf of crusty Italian, or sour dough bread, sliced about an inch wide, diagonally. 
1 lb. Gruyere cheese, sliced or grated, your choice. (I grate mine, because it melts faster)
 
Directions:
 
•peel and slice the onions. (This is the hardest part *LOL*) Honestly, I swear!!!

 

•  Slice the butter into small pats, and place them in the bottom of your soup pot to melt under a med/low heat. You don't want to burn the butter. If you do, toss it and start again.

• Once the butter has melted, add the onions, bay leaves, thyme and garlic and, cook on medium heat until the onions are translucent *caramelized* This takes about 30 minutes. Stir often. Again, you don't want them to burn or brown, so make sure the mixture is coated well with the butter while cooking. Don't be alarmed when it looks like the onions are going to fall out over the pot. Once they begin to cook, they will reduce in size quite a bit. But This is what your pot should look like in the beginning.



•  Now add the wine, and bring to a soft boil. (Left picture) Then reduce the heat to simmer until the wine has reduced and the onions are a burgundy red, with no excess liquid left. (Right picture) By this time, your house smells delicious, is beckoning all your neighbors, and all of a sudden, everyone is waiting for it to be done)

     

•  Now add your beef stock or broth and simmer again for about 10 -12 minutes. 

•  Add sea salt and pepper to taste. (It should make you knees weak with pleasure *LOL*) 
•  Place your bowls on a baking sheet to ensure nothing bubbles over and makes a big mess in your oven.  Remove the bay leaves, and thyme stems if used now. Using a ladle, fill your ramekins or onion soup crocks, leaving just enough room for the bread and cheese.

 

• At this point preheat your oven to 375 degrees
•  Place one slice of your bread into each crock.  
• Now, generously add the gruyere cheese on top of the bread. (I like lots of cheese :) I was "crazy" in the kitchen at this point and forgot to take a picture of this cheese topped delicacy before I popped it into the oven).
• Place your cooking sheet in the oven and allow the soup to bake for about 15 minutes or until the cheese is a golden brown and nice and bubbly.
• *If you want to rush the process, you can also place under the broiler for 5 -7 min, or until brown and bubbly.* 
•  Here is your finished product. A glass of the remainder of the red wine you used to cook with is the perfect addition, but, NOT a necessity ;)

OMG, in my opinion, this is about as good as it gets!!!

 

Believe it or not, you will be full, after this little bowl, but it is also the perfect

dish before a big family meal.

 

 

 

NOW ENJOY!

 © 2013 Jayne's Crazy Kitchen