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French Onion Soup

Carmelized onions, melted Gruyere, oh my...do I really need to say anything more?

French Onion Soup

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Serves: 5 Total Time: 70 minutes

Ingredients

  • Kosher salt and freshly ground black pepper
  • 2 bay leaves
  • 1/2 cup unsalted butter
  • 4 onions, thinly sliced
  • 2 garlic cloves, chopped
  • 2 fresh thyme sprigs
  • 1 cup red wine, about 1/2 bottle
  • 3 heaping tablespoons all-purpose flour
  • 2 quarts beef broth
  • 1 baguette, sliced
  • 1/2 pound grated Gruyere

Instructions

1

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.

2

Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs.

3

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.

4

Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

5

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

6

Ladle the soup in bowls and float several of the Gruyere croutons on top.

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