French Onion Soup Prep Time: 10min Cook Time: 50 min Clean up: 10min
1/2 cup unsalted butter
3 onions, sliced
2 garlic cloves, chopped
2 bay leaves
1 tablespoon of thyme
Salt and freshly ground black pepper
1 cup red wine, I choose a cabernet sauvignon
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere (I only grated half of the small block of cheese, save the rest for later and make the fancy adult mac n cheese recipe!)
2. After the onions have caramelized, add the 1 cup of wine and bring to a boil turning the heat up a bit. Simmer till the wine is almost gone and take out the bay leaves. Add the flour, dusting the onions with it. Stir the onions with the flour around and turn the heat down the medium low so the flour doesn't burn. Cook the onions with the flour for about 10 minutes then add the beef broth, simmering for another 10 minutes. Season to taste by adding more salt/pepper.
3. When the soup is simmering in the last 10 minutes step start your bread and cheese preference in the broiler of the oven. We did small finger sized bread pieces with a bit of butter and cheese sprinkled on top. If you pre-cut slices and then place on the cooking sheet back together in it original shape it helps keep the cheese from falling off. Cook on broil for about 3-5 minutes. Use to dip into the soup or float on top.
4. If you have the oven safe bowls you could put the soup inside, top with some bread and cheese and then broil to toast the bread and cheese. This is what I want to do next time when I have bought the bowls!