Is there anything more comforting on a chilly night than a delicious French Onion Soup. Slowly cooked caramelized onions turned mellow & sweet, a rich beef broth & of course a crusty thick slice of toasted bread loaded with melty Gruyere cheese. This is an absolute winter guilty pleasure you shouldn`t miss out on!
Here`s what you`ll need:
Onion- 2 lbs thinly sliced
Garlic- 3 cloves minced
Red Wine- 1 cup
Beef Stock- 2 quarts
Thyme- a few of sprigs
Bay leaves- 3-4
Flour- 3 Tbl
Baguette or good quality loaf- sliced & toasted
Gruyere Cheese- Sliced or grated
Onions sliced & ready.
Heat a heavy bottomed stock pot over low heat, add the butter. When melted add the sliced onions give a stir, open the wine, pour a glass & relax. This is going to take a little while.
Not finished yet. Stir occasionally but be patient. We want the onions to caramelize to a rich golden brown. Their flavor will mellow & sweeten. This will take about 45 minutes. Add the garlic in the last few minutes. You might be ready for another glass of wine.
Now we`re ready to move on. Add the flour, give a stir and cook for 5-7 minutes. We want to get that raw flour taste cooked out.
Add your red wine and stir scraping the brown bits on the bottom. Increase the heat to medium high & cook until most of the liquid is gone. Add the stock, thyme & bay leaves, bring to a boil & reduce heat to a simmer for about 20 minutes.
Slice & toast the bread. Slice or grate the cheese. We`re getting close.
Remove the bay leaves & thyme sprigs. Ladle the French Onion Soup into bowls, top with a toasted bread slice and then the cheese. Set under the broiler for a couple of minutes until you have the perfect melty cheesey goodness.