Monday, March 25, 2019

FRENCH ONION SOUP






I initially posted this recipe in my third month of blogging back in 2009, but French onion soup and I actually go way way back.  Like, back to my days in high school and college when a can of Campbell’s French onion soup was one of my favorite after-school snacks.  I didn’t know much about cooking, but I could whip up a batch of the canned stuff like a pro.  When I lived with an oven, I would pop a slice of sandwich bread on top with some shredded cheese and toast up a bowl to melty perfection.  And even when I lived in a dorm without ovens, I quickly figured out how to improvise with a hot piece of toast sprinkled with cheese that tasted about the same.  I loved French onion soup.

INGREDIENTS:

  • 4 pounds yellow onions, peeled and thinly sliced (approximately 5-6 large onions)
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 3 tablespoons flour
  • 1/2 cup dry white wine
  • 6 cups of beef stock
  • 1 teaspoon worcestershire sauce (optional)
  • 1 bay leaf
  • 3 sprigs of thyme (or 1 teaspoon dried thyme)
  • a few generous pinches of salt and freshly ground black pepper, to taste
  • baguette
  • grated cheese (Gruyere, Asagio, Swiss, or Mozzarella)


DIRECTIONS:

  1. In a large heavy-bottomed stockpot, melt the butter over medium-high heat.  Add the onions and saute until well browned and caramelized (but not burnt), about 30-40 minutes, stirring every 3-5 minutes.  Add garlic and sauté for 1 minute.  Stir in the flour and cook for an additional 1 minute.  Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
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full recipe here: gimmesomeoven.com