Monday, October 24, 2011
French Onion Soup – Take 2
Remember the last time I made French Onion Soup? haha I laugh when I look back at that post from less that a year ago. I had no clue about white balance or natural lighting in my photography… I sucked at writing intros for my recipes… I received ZERO comments because I had about 2 people reading my posts (if I was lucky)… So, why did I not just delete that post all together? Well, it’s fun to see where I started and how far I’ve come with this little ol’ blog! And it goes to show what a difference a year can make! If you are new to blogging, be encouraged and keep on learning and striving for the best! It only gets better! 🙂
Okay, so on to this recipe! When I made the aforementioned “light version” of French Onion soup, it was good… but after having THIS version, there is absolutely NO comparison. This soup is IN.CRED.IBLE. There’s just nothing quite like the real deal! And let’s face it, when it comes to French Onion Soup, it’s meant to be decadent and delicious!
If I could give you one bit of advice, make sure you don’t skimp out on the wine. I know people tend to use cheap wine for cooking… which is fine, as long as it’s an excellent tasting wine.
Cooking Rule #1: Never EVER cook with a wine that you wouldn’t drink in a glass.
Got it? Okay, let’s move on. This soup really is DIVINE. You. will. love. it. You know what the best part is? You can make the soup ahead of time (as well as toast the baguettes) and just keep it on a low simmer until your guests arrive. Then you can ladle up, top with cheese, broil real quick and serve! Voila! I love the prep-ahead method, that way you can actually enjoy your guests when they arrive!
Enjoy, friends! There’s nothing like a big ol’ bowl of incredible soup to warm up your day!
French Onion Soup
Yield: 6-8 servings
Prep Time: 10 minutes
Total Time: 1- 1 1/2 hours
You can make this soup ahead and keep warm until ready to serve.
1/2 cup (1 stick) butter
5 onions, peeled and thinly sliced
1-2 teaspoons salt, divided
freshly cracked black pepper
3 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
1 1/2 cups full bodied red wine (I used a Cabernet), about 1/2 bottle
4 tablespoons all-purpose flour
2 quarts (64 fl ounces) beef broth
1 french baguette, sliced into 1"- 1 1/2" slices and then toasted until crisp
6-8 tablespoons shaved parmesan cheese
12-16 slices provolone cheese
In a large stockpot or dutch oven, melt the stick of butter over medium-high heat. Add the onions, 1 teaspoon salt, and black pepper. Saute for 5-7 minutes, until onions have begun to sweat. Add garlic, thyme, and bay leaves and cook down for 25-30 minutes until onions are extremely soft and caramelized (stirring frequently).
Add the wine, being sure to scrape the bottom of the pan. Bring to a boil, reduce heat, and then simmer until the wine has evaporated, about 8-15 minutes. Remove the bay leaves and thyme springs. Dust the onions with the flour and cook over medium-low for 5-7 minutes to get rid of the raw flour taste. Add the beef broth, bring to a simmer for 10 minutes (or until ready to serve).
When ready to serve soup, ladle about 1-1 1/2 cups of soup into and oven safe bowl or soup crock, top with a toasted baguette slice, 1 tablespoon of parmesan cheese, and lastly, 2 slices of provolone cheese. Repeat with remaining bowls of soup. Place all of the prepared soup bowls onto a baking sheet and place in the oven. Broil for 2-5 minutes until the cheese is browned and bubbly (keep a close eye on them). Serve hot.
Adapted from: Tyler Florence