French Onion Soup
We have made quite a few versions of this traditional soup and this is the best French Onion Soup we have ever had. Secret ingredient: white wine NOT red!
Ingredients
1 stick butter
5 large onions, sliced
1 garlic clove, smashed
2 tsp. Kosher salt
1 tsp. black pepper
1 tsp. MarnaMaria Thyme
1 cup dry white wine
6 tbsp. flour
8 cups beef broth
2 tbsp. cognac (optional)
1 day old baguette
3 tbsp. olive oil
3 cups Swiss gruyere cheese, shredded
Directions
Combine the butter, onions, garlic, salt, pepper, and MarnaMaria Thyme in a large Dutch oven or saucepan. Cook over medium heat, stirring frequently, until onions are translucent and just softened, about 20 minutes.
Add the wine, stir and bring to a simmer. Let cook, stirring frequently, until the wine is almost completely absorbed.
Sprinkle in flour, stir and let cook about 10 minutes, stirring frequently, allowing the flour to cook but not burn.
Add the beef broth and cognac, stir and let simmer for 20 more minutes for all flavors to combine.
Can be made ahead or served immediately.
French Onion Soup is served with a crusty croutons and melted gruyere Swiss cheese. Cut day old bread into cubes, drizzle with olive oil, seasoning with salt and pepper, and toast in a 400ºF oven for about 7 minutes until golden brown. In individual oven proof bowls, add a handful of croutons, fill with the prepared soup, and top with a handful of gruyere cheese. Place bowls on a baking sheet and broil until the cheese is melted and bubling!
Serves 6
Thanksgiving. It is a word that means so much to so many: long days cooking a fantastic feast, followed by the epic tryptophan coma. Often, the very smells catapult one back to the past: the smell of celery and onion cooking in butter, and the moment the sage goes into the pan.