Welcome, February! January and February seem to be the longest months of the year so I am glad January is over and that February has begun. This week I have been LAZY! I have been coming home making dinner and jumping into bed to watch TV…I feel like I have gotten nothing accomplished. My husband said it was ok so I am going with it!
It’s been cold here and this soup has been a belly warmer! Delicious silky onions, beef broth and of course gooey cheese make this delicious!
This was easy to make. The worst part was slicing all the onions…it’s a good punishment to give someone who is in trouble! This soup looks so good in my vintage Fire King bowls…love it!
French Onion Soup
- 8 onions, sliced
- 2 cloves garlic, minced
- 1/3 cup olive oil
- 2 tablespoons all-purpose flour
- 8 cups beef stock
- 1/4 cup dry white wine
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper
- 1 loaf French bread
- 2 cups grated Gruyere (I used swiss slices)
Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.
Meanwhile, slice french bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees for 5 minutes under a hot broiler.
This looks like the kind of soup you slaved over. Make the soup, invite some friends and they will be flattered that you went through so much trouble for them -wink!
Enjoy the day!
You can find the original recipe here http://www.foodnetwork.com/recipes/paula-deen/french-onion-soup-recipe/index.html