Minneapolis has a dusting of snow on the ground and this cold weather makes me crave soup. This week I was craving French Onion soup. Hmmmm, so good.
Here is my recipe for French Onion Soup......
3 Tbsp. butter
1 Tbsp. olive oil
2 medium yellow onions (peeled and thinly sliced)
1 tsp. sugar
1/2 Tbsp. flour
1 tsp. salt
1 tsp. black or white pepper
2 Tbsp. fresh thyme
3 cups stock (I use chicken but beef or vegetable stock would work also)
1 cup dry white wine (only cook with wine you would enjoy drinking)
1 chunk of gruyére (I love cheese, so my chunk was a big one)
* Double the recipe for four servings. It also depends on the size of the bowls you are using. I used medium-sized ramekins and was serving the soup as an entreé rather than as a first course.
1) Melt 2 Tbsp. butter and 1 Tbsp. olive oil in a large heavy pot over medium-low heat. Add onions and cook, stirring occasionally, until soft and translucent (about 20 minutes). * Make sure to turn your fan on or your house will reek of onions.
2) Increase the heat to medium-high and add the sugar, salt, pepper, and thyme. Sauté, stirring often, until onions are very soft and deep golden brown. * Make sure to stay close and stir often because they can burn easily.
3) Reduce heat to medium, sprinkle in flour and cook, stirring constantly, for 2-3 minutes.
4) Add the wine and stir to blend and absorb for about 2-3 minutes, then add the stock and simmer for 30 minutes.
5) Preheat the oven to 425°. Slice the bread into slices. (You can decide if you want thick slices or not, it depends how much bread you like in your soup. I usually do medium slices.) Butter both sides of the bread and sprinkle with salt and pepper. Toast in the oven until both sides are golden brown (takes less than 10 minutes).
6) Place 2 slices of toast in each oven-proof bowl. Set bowls in a baking pan, and then fill bowls with the onion soup. Spread a thick layer of cheese on top of the soup and broil in the oven until the cheese is brown and bubbly.
7) When you take it out of the oven place the bowls on plates to serve.
Note on the cheese: I have tried many ways to get the cheese right. It gets so hot that it can tend to dissolve. To help remedy that, I cut the cheese into thick slices and put those slices over the toast and then put some grated cheese on top of that. If you have a trick, let me know; I’m still trying to perfect it.
Serving: When I make French onion soup, I usually serve it with a simple mixed green salad with a light vinaigrette. I serve the salad with “croutons” I make when I toast the bread; 4 slices are for the soup and I slice the rest of bread thin and butter both sides and top with a thin slice of good cheese (I always have a random selection of yummy cheese in the fridge). I also serve it with a glass of white wine; after all I had to open a bottle for the soup.