I know it’s summer, and I know it’s hot, but we still love a good soup recipe in this house. I recently was craving French onion soup and came across the most delicious recipe. I have made it twice since…so good and so easy!
You can find the original post and recipe at http://www.closetcooking.com/2010/10/french-onion-soup.html. Here is the recipe with a few modifications…
French Onion Soup
1/4 cup butter
3 pounds onions (sliced)
1/4 cup flour
1 cup beef broth + 1 tablespoon balsamic vinegar (this is in place of 1 cup red wine)
3 cups beef broth
2 cloves garlic (chopped)
1/4 teaspoon dried thyme
2 bay leaves
salt & pepper to taste
1/2 cup gruyere (grated)
1/2 cup parmesan cheese
Melt the butter in a large sauce pan over medium-low heat. Add the onions and cook slowly at low with the lid on until golden brown and caramelized, about 1-2 hours, stirring every 15 minutes. Sprinkle the flour over the onions, stir to combine and let cook until it starts to caramelize. Add the wine and deglaze the pan. Add the broth, garlic, thyme, bay leaves, salt and pepper and bring to a boil at medium heat.
Reduce heat to medium-low and simmer, uncovered for 30 minutes. Preheat oven broiler. Ladle the soup into ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread over each bowl and top with the cheese. Place bowls under broiler until cheese melts, only 2-3 minutes.
This is a great Sunday night dinner recipe because you do need a little extra time to caramelize the onions…that is the key to the goodness of it all! It is equally good the next day too!