French Onion SoupFebruary 7, 2014
My apartment smelled awesome after making this soup. It is a soup that requires time, because you want to caramelize the onion really, really slowly. However you just let it do its thing, so it is not very hands on intensive. It was the perfect end to a snowy day. If you want to go all out, add some crusty bread and shredded Gruyere cheese.
You will need:
- 1 stick unsalted butter
- 5 large yellow onions, halved root to tip and sliced thin
- 5 sprigs fresh thyme
- 2 bay leaves
- 3 cloves garlic, minced
- 1 c red wine
- 2 t Worcestershire sauce
- 8 cups stock (I recommend half chicken and half beef)
- Salt and pepper to taste
Then you will…
- Melt the butter in a large stock pot over medium-low heat.
- Add the onions and stir to coat with the butter.
- Cook 30 minutes, stirring occasionally.
- Cover and cook another 90 minutes over low heat, stirring every 20-30 minutes.
- Stir in the thyme and bay leaves.
- Remove the cover and continue to cook over medium-low heat until any excess water is gone and the onions are caramelized deliciously.
- Add the garlic and half of the wine to deglaze the pan. Allow most of the wine to cook off.
- Remove the thyme stems.
- Mix in the remaining wine, Worcestershire and the stock.
- Bring to a simmer and then allow to simmer another 30-45 minutes.
- Remove the bay leaves.
- Season to taste with salt and pepper.
- Enjoy with some crusty bread and Gruyere cheese melted on top!