However, I do really love to cook, and with the arrival of fall, soups are the perfect compliment to the cool, crisp evenings.
French Onion soup has been a long time favorite of mine, but for reason I had never attempted to make it. However, Justin was sick recently, and I really wasn't feeling the traditional "you're-sick -chicken-noodle", so I decided to try my hand at the rich, hearty, classic French Onion.
|After owning these crocks for three years, they have finally found their true calling|
I pulled my favorite ingredients from a plethora of different recipes, and really came up with a winner. In fact, Justin proclaimed it to be the "best french onion soup he's ever had". That's pretty big time.
|When chopping onions, one needs the handy-dandy "Onion Goggles" - they even match my outfit!|
- 3/4 a stick of unsalted butter
- 5 LARGE onions, sliced (I used a combination of yellow, white and sweet)
- 2 garlic cloves, chopped
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 teaspoon dried, diced rosemary
- Kosher salt and freshly ground black pepper
- 1 cup red wine, about 1/2 bottle
- 3 heaping tablespoons all-purpose flour
- 2 quarts low sodium beef broth
- 1 loaf of your favorite hearty bread (I used an asagio loaf)
- 6 slices of provolone cheese
- grated parmigianno reggiano cheese
Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, rosemary and pepper. Cook on medium low heat until the onions are very soft and caramelized, about 45 minutes.
Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 15 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes.
During the last ten minutes, tear up your bread into bite size pieces and arrange on a cookie sheet. Broil until brown and crusty.Ladle the soup into bowls, top each with your croutons. Sprinkle with parmigianno reggiano and place one slice of provolone on top. Place back in the oven and broil on low until the cheese is bubbly and brown.
Serve and enjoy!
PS: It's even better the next day, but be warned that the broth thickens up considerably overnight, so you may need to add more stock to liquefy it a bit.