i’ve been meaning to make french onion soup for quite some time now, but for some reason it always falls to the bottom of the list when i spot a recipe that is more interesting.
but eventually, you have to make the classics, and this busy sunday seemed like the right time to do it. i got three large fresh onions that made me cry as i cut them, which was ironic because jason and i were talking about how excited we are to be getting RSVPs back for our wedding.
the recipe is pretty straight forward: caramelize the onions, throw in some wine and broth, simmer and reduce, top with cheese and baguette and broil for a couple minutes. if you’re feeling extra motivated, make the french baguette yourself (i always have a couple loaves of dough in the freezer).
- 3 tablespoons olive oil
- 3 large onions, thinly sliced
- 3 garlic cloves, chopped
- 2 teaspoons sugar
- 2 teaspoons fresh thyme, chopped
- 2 tablespoons all purpose flour
- ½ cup dry white wine
- 6 cups vegetables stock
- 8 slices from a baguette
- 2 cups gruyere cheese, grated
- Heat olive oil over medium high heat in a large dutch oven. Add onions and cook, stirring, for 10 minutes or until they begin to brown. Add in garlic, sugar, and thyme. Reduce heat and cook for 30 minutes, until onions are browned and caramelized, stirring occasionally.
- Add in flour and stir to coat. Pour in the wine, scraping all the brown bits off the bottom of the pot. Add in vegetable stock and bring to a boil. Reduce heat and simmer for 45 minutes.
- About 10 minutes before soup is done, turn broiler on high and toast bread on both sides. Ladle soup into ovenproof bowls, top with toast and cheese and broil for 2-3 minutes, until cheese is nicely melted. Serve immediately.
Recipe rephotographed March 2016.
Now that I have a dutch oven, I can start trying to recreate some of these! I’ll let you know how it turns out…
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