At the end of a cold, winter day, I often crave warm soup and comfort clothes. Lately I have loved French onion soup, largely for the fact I enjoy covering it with cheese covered baguette “croutons”. And (confession) eating a dozen cheesy croutons before I even sit down with my soup!
This soup recipe can be stored for a few days, making for effortless meals in the nights following. Enjoy it with a glass of wine and caesar salad!
French Onion Soup
Ingredients:
- 4 tbsp unsalted butter
- 2 large onions, sliced
- 2 garlic cloves
- Bay leaf
- Salt and pepper, to taste
- 3/4 cup red wine
- 1 tbsp flour
- 6 cups beef broth
- Baguette, sliced
- Gruyere cheese, grated
Directions:
- In a large pot, melt the butter. Add the onions, garlic, bay leaf, salt and pepper. Cook over medium heat for 25 minutes, or until onions are caramelized.
- Add the wine and turn up the heat to bring it to a boil. Reduce heat to a simmer, and allow the wine to evaporate.
- Add the flour to the onions and stir.
- With the heat on low, cook the onions for about 10 more minutes.
- Add the beef broth and let simmer for about 1 hour. (You can simmer for less time if preferred, but longer time will allow the onions to soak in the beef flavor)
- Discard the bay leaf.
- Serve warm. Top with baguette slice and grated Gruyere cheese. (If desired, make baguette “croutons”. Toast the baguette slices topped with cheese in a toaster oven on high heat for a few minutes, until cheese melts and baguette is lightly toasted.)
Recipe inspired by Food Network
Live your life joyfully so,
Ashley
