Tuesday, January 29, 2013

French Onion Soup

 I don't know about you, but we have been having the nastiest weather here lately. Temperatures in the teens and twenties, snow, freezing rain...yuck. At least on the bright side, I could make one of the meals that I save for those extra cold winter days when you just need something warming and comforting. One of my favorites in French onion soup. It's perfect slow cooked comfort food, and is just the thing for a snowy Saturday.

 
A few notes about the recipe: I have found that this soup is really much better when you don't rush it. The onions do need 3-4 hours to cook. They don't require much maintainence during that time, just a quick stir every 15 or 20 minutes. Remember, you're making this soup on a snow day, so you've got nowhere to go anyway...
 

French Onion Soup

Serves 4
Recipe adapted from Bouchon by Thomas Keller
 
2 tablespoons butter
5-6 large yellow onions, quartered and thinly sliced
3 sprigs fresh thyme
Bay leaf
2 tablespoons flour
4 cups beef stock (low-sodium)
Salt and pepper
Baguette
8 oz. Gruyere or Emmentaler cheese, grated
 
1. Melt the butter over medium-low heat in large soup pot.
2. Add the onions, thyme, and bay leaf. Cook over medium-low for 3-4 hours, stirring every 15-20 minutes. Early in the cooking, you can turn the heat up to medium to cook off any liquid from the onions, but then turn the heat back down for the rest of the cooking. When your onions are a nice golden brown all over, they're ready:
 
 
 
3. Stir in the flour and cook for 2 minutes. Add the stock, bring to a boil, and simmer, covered, for 25-30 minutes. Season for salt and pepper.
 
5. Cut baguette into 1/2" slices. Toast in a 400-degree oven until light brown on both sides to make the croutons.
 
6. Ladle a helping of soup into each bowl. Top with 2-3 croutons, then grated cheese. Place bowls on a baking sheet and place in the oven at 400 until cheese is melted and golden brown.
 
 
 

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