When the weather turns cold, bring this girl a soup, stew, chowder, bisque or gumbo pronto. Will knows this and is a master at all of the above. Tonight was French Onion Soup. Lordy it’s good.
French Onion is one of my very favorite soups. It’s warm, satisfying and simple. With just a few ingredients and a little elbow grease, you can have a delicious homemade French Onion soup all yourself. The below recipe was created by Will after tasting a delicious French Onion soup on our trip to Paris 2 years ago. We went back to the restaurant twice so he could memorize the flavors and I’ve got to say, I think he nailed it.
Will’s cooking has little to do with measuring and lots to do with seasoning to taste so don’t be afraid to follow his lead and do the same. Bon appétit!
- 2 lbs. sweet onions
- 1 red onion
- 6 cloves garlic, minced
- 6 stems fresh thyme
- 1 cup quality red wine
- 6 cups of beef stock
- toasted crusty bread
- gruyere cheese, cubed
- Cube up some gruyere cheese and bread in roughly 1/2 inch square pieces. Put 6 cubes of gruyere and 6 cubes of toasted bread in the bottom of each oven-safe bowl.
- Cut onions in thin strips (a mandolin helps but isn't necessary).
- Put 2 tablespoons of olive oil and a few pinches of salt in the bottom of a dutch oven. Saute all of the onions for about 15 minutes.
- Add the thyme and the garlic and continue to saute for another 15 minutes until onions start to turn brown. Do not let them fully caramelize.
- Add the wine and the beef stock. Reduce heat. Cover and simmer for 20 minutes.
- Ladle the soup mixture over the gruyere and toast in the oven-safe bowls.
- Cut toast pieces to fit each bowl, cover with more gruyere.
- Place on a cookie sheet and bake at 375 for 20-25 minutes or until melted and bubbly.