French Onion Soup

At the end of a cold, winter day, I often crave warm soup and comfort clothes. Lately I have loved French onion soup, largely for the fact I enjoy covering it with cheese covered baguette “croutons”. And (confession) eating a dozen cheesy croutons before I even sit down with my soup!

This soup recipe can be stored for a few days, making for effortless meals in the nights following. Enjoy it with a glass of wine and caesar salad!

French Onion Soup

Ingredients: 

  • 4 tbsp unsalted butter
  • 2 large onions, sliced
  • 2 garlic cloves
  • Bay leaf
  • Salt and pepper, to taste
  • 3/4 cup red wine
  • 1 tbsp flour
  • 6 cups beef broth
  • Baguette, sliced
  • Gruyere cheese, grated

Directions:

  • In a large pot, melt the butter. Add the onions, garlic, bay leaf, salt and pepper. Cook over medium heat for 25 minutes, or until onions are caramelized.
  • Add the wine and turn up the heat to bring it to a boil. Reduce heat to a simmer, and allow the wine to evaporate.
  • Add the flour to the onions and stir.
  • With the heat on low, cook the onions for about 10 more minutes.
  • Add the beef broth and let simmer for about 1 hour. (You can simmer for less time if preferred, but longer time will allow the onions to soak in the beef flavor)
  • Discard the bay leaf.
  • Serve warm. Top with baguette slice and grated Gruyere cheese. (If desired, make baguette “croutons”. Toast the baguette slices topped with cheese in a toaster oven on high heat for a few minutes, until cheese melts and baguette is lightly toasted.)

Recipe inspired by Food Network

Live your life joyfully so,

Ashley

 

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