While the days are sunny in this part of the country, by sundown the temperatures drop below freezing. Having just received two Le Creuset French onion soup enamel bowls (thank you, husband!) I decided to try the classic soup for the first time. I started off with this recipe because it has hundreds of five-star ratings on the Food Network website.
The preparation was minimal, which I admire, and the kitchen immediately smelled like a winter cottage in Provence. Well at least that is how I imagine a Provencal kitchen to smell this time of year…onions, butter, and garlic. Two baguette slices were placed on top of each bowl of soup, the cheese was sprinkled on top and the dish was placed under the broiler for about 3 minutes. You have to watch it carefully for even in that short time, the edges of our baguette slice have begun to burn!
There was only one thing I wasn’t sure of when making this recipe: if I would serve it with a side dish. I simply focused on the soup, which was satisfying for both our taste buds and our stomachs. Our honeymoon in Paris was brought back to life by the soup, as if we were eating it again. I’m a big fan of French onion soup, and I love the pretty bowls that you serve it in. Here’s my recipe for French onion soup:
French Onion Soup Recipe
Preparation Time: 10 minutes
Cooking Time: 55 minutes
Serving: 2 people
The following list includes the ingredients.
- Unsalted butter 1/4 cup
- Sweet onion, sliced into medium pieces
- 1 clove of garlic, chopped
- Two bay leaves
- 2 sprigs of fresh thyme
- Freshly ground black pepper and Kosher salt
- Half a cup red wine
- One and a half tablespoons all-purpose flour
- 1 quart of organic beef broth
- Half a baguette, sliced
- A quarter pound grated Gruyere cheese
Please follow the directions below.
- Add the onions, garlic, bay leaves, thyme, and salt and pepper to the melted butter and cook until very soft, about 25 minutes.
- The wine should be added, brought to a boil, then simmered for about 5 minutes until the wine has evaporated and the onions are dry. The bay leaves and thyme sprigs should be discarded.
- Add flour to the onions and stir. Cook for 10 minutes to pull out the raw flour taste. Add the beef broth, simmer the soup for 10 minutes, and season with salt and pepper to taste.
- Put a broiler on and ladle the soup into bowls. Cheese should be layered on top of the bread. Put the bowls in the oven to bake the bread and melt the cheese.
An alternative method is to arrange the baguette slices on a baking sheet in a single layer. Sprinkle the Gruyere over the slices and broil until golden brown, 3 to 5 minutes. Ladle the soup into bowls and top with several of the croutons.