To ward off the dreary rainy day blues, I always find a bowl of steaming hot soup to be the most appealing. French onion soup has got to be one of my favourites, though mildly intimidating to make at home (I have fears of cheese melting all over my oven in a crusted burnt mess.) But perhaps it's time to face fears and try this absolutely delicious looking recipe from the cookbook Earth to Table by Jeff Crump and Bettina Schorman!
Serves 8
3 tbsp Unsalted Butter
1 tbsp Extra Virgin Olive Oil
3 lbs Medium yellow onions, thinly sliced
1 tsp Granulated sugar
1 tsp Salt
1 tbsp All purpose flour
8 cups Beef stock
2 cups Dry red wine
salt and freshly cracked pepper
2 cups Cubed baguette, toasted
4 1/2 cups Shredded gruyere cheese
2 tsp Fresh minced thyme
1. In a large, heavy pot, heat butter and oil over medium-low heat. Add onions, cover and cook, stirring occasionally, until softened and translucent, about 20 minutes. Increase heat to medium-high and add sugar and salt; sauté, scraping up any brown bits from the bottom of the pot, until onions are softened and a deep, rich brown, about 15 minutes.
2 Reduce heat to medium, sprinkle with flour and cook, stirring constantly, for 2 to 3 minutes. Gradually whisk in 2 cups of the stock, then add the remaining stock and wine. Season to taste with salt and pepper. Simmer for about 30 minutes to blend the flavors. Taste and adjust seasoning with salt and pepper, if necessary.
3. Preheat oven to 425ºF. Divide baguette cubes among 8 individual ovenproof bowls. Fill bowls with onion soup and sprinkle each with a thick layer of cheese. Set bowls on a large rimmed baking sheet. Bake until cheese is browned, about 8 minutes. Garnish with thyme.
Serves 8
3 tbsp Unsalted Butter
1 tbsp Extra Virgin Olive Oil
3 lbs Medium yellow onions, thinly sliced
1 tsp Granulated sugar
1 tsp Salt
1 tbsp All purpose flour
8 cups Beef stock
2 cups Dry red wine
salt and freshly cracked pepper
2 cups Cubed baguette, toasted
4 1/2 cups Shredded gruyere cheese
2 tsp Fresh minced thyme
1. In a large, heavy pot, heat butter and oil over medium-low heat. Add onions, cover and cook, stirring occasionally, until softened and translucent, about 20 minutes. Increase heat to medium-high and add sugar and salt; sauté, scraping up any brown bits from the bottom of the pot, until onions are softened and a deep, rich brown, about 15 minutes.
2 Reduce heat to medium, sprinkle with flour and cook, stirring constantly, for 2 to 3 minutes. Gradually whisk in 2 cups of the stock, then add the remaining stock and wine. Season to taste with salt and pepper. Simmer for about 30 minutes to blend the flavors. Taste and adjust seasoning with salt and pepper, if necessary.
3. Preheat oven to 425ºF. Divide baguette cubes among 8 individual ovenproof bowls. Fill bowls with onion soup and sprinkle each with a thick layer of cheese. Set bowls on a large rimmed baking sheet. Bake until cheese is browned, about 8 minutes. Garnish with thyme.
4. Enjoy in the toasty comfort of your home with loved ones!
Hope you try this one! What favorite fall recipes do you enjoy making this time of year? Feel free to comment!
xox
A~
Yum that looks sooo good! I want a bowl right now like you wouldn't believe!
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