French Onion Soup

One of Matt’s favorite things, so of course we need to have a go-to recipe for french onion soup.  I went shopping after work Dec 30th to make dinner on the 31st.  Much to my shock and absolute horror, they were out of baguettes! In a panic, I swirled into the frozen food section and found these par baked baguettes made by Le Petite Francais. I recently listened to an America’s Test Kitchen podcast about the best frozen dinner rolls they found. Of course they were NOT the par baked but fully baked ones. Alas, I had any other choices.  So, into the cart, and my oven, they went.*

INGREDIENTS

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  • 1 stick unsalted butter
  • 4 sweet/vidalia onions, sliced
  • 2 garlic cloves
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • 1 cup red wine (recipe in link says about 1/2 a bottle but that math just doesn’t add up. I used a little over a cup and I don’t think I needed it all. Also, and more importantly, don’t use the Cabernet someone brought to your house that you haven’t tried before)
  • 3 Tablespoons AP Flour
  • 2 quarts beef broth
  • baguette, sliced
  • 1/2 pound grated Gruyere
  • Salt & Pepper

DIRECTIONS

  1. Melt the stick of butter in a large pot, I used our dutch oven, over medium heat.
  2. Add the onions, garlic, bay leaves, thyme, salt & pepper, and cook the onions until they are very soft and caramelized, about 25 minutes.
  3. Add the wine, bring to a boil. Then reduce the heat and simmer until the wine has evaporated and the onions are dry. (The original recipe said about 5 minutes but it took me considerably longer.)
  4. Discard the bay leaves and thyme sprigs.
  5. Dust the onions with the flour and stir. Turn the heat to medium low so the flour doesn’t burn and cook for 10 minutes, cooking out the raw flour taste.
  6. Add the beef broth, bring back to a simmer, and cook for 10-15 minutes.
  7. Season to taste w/salt & pepper.
  8. And now, for the exciting part – cheese melting!
  9. Preheat the broiler. You can either arrange the baguette slices sprinkled with cheese on a baking sheet then top the soup, or place 2-3 slices of bread on top of the soup, add cheese, and put the bowls under the broiler.  I also put the bowls on a baking sheet too, for easy handling.
  10. Try not to burn your mouth – I seem to skip this step! Enjoy!

 

 

 

 

 

 

* They kind of reminded me of the bread sticks at Olive Garden. Do with that information what you want.

Original Recipe Link from Food Network, here.

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