All of a sudden, out of what seemed like nowhere, the bone chilling cold is back and hitting the Midwest with a vengeance. Nothing fights back the cold quite as much as French Onion Soup. We took advantage of a night when our teenager was going to be with friends to enjoy a meal that she would not have enjoyed. It was a special treat for us. Having this for dinner also served as a double treat because there were plenty of “planned overs” to freeze. With the prediction of a looming ice/snow storm later this week, I see warm, soul satisfying days ahead.
This recipe goes together easy enough and is so satisfying on those frigid winter days. Wintertime and soup just seem to go together perfectly. Give this one a try and stay tuned as next week we will be showcasing a Crock Pot slow cooker favorite….Texas Style Soup.
French Onion Soup
1/2 cup unsalted butter
4 large yellow onions, sliced thin
3 cloves garlic, chopped
2 bay leaves
1/2 teaspoon dried thyme leaves
Salt and pepper to taste
1 cup dry red wine
4 tablespoons all-purpose flour
1 carton (26 oz.) beef stock
2 cans (14.5 oz.) low sodium beef broth
Crusty Baguette slices
Sliced Gruyere cheese
In a large Dutch oven, melt butter over medium heat. Add onion, garlic, bay leaves, thyme, salt and pepper. Cook over medium low heat for about 25 to 30 minutes or until onions are caramelized, stirring frequently to prevent burning. Add the red wine and continue to simmer for about 5 minutes or until most of the moisture has evaporated. Remove the bay leaves and discard.
Sprinkle onions with flour and stir to blend well. Cook for 3 minutes, stirring frequently.
Add the beef stock and beef broth. Bring to a simmer and simmer for about 20 minutes.
Just before serving, preheat broiler. Ladle soup into broiler proof bowls. Place baguette slices on top of soup and top with cheese. Broil until bread is toasted and cheese melts.
Makes about 8 servings
*The soup will freeze well for up to 3 months.
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