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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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French Onion Soup Ingredients:
3 large onions |
1/2 tsp thyme |
3 tsp bay leaves |
3 tsp minced garlic |
1 fresh ground black pepper |
1/4 cup flour |
1 cups white wine, (or red-doesn't really matter) |
2 cups beef broth |
2 cups swiss cheese |
Directions:
1. Start by prepping the onions. Cut off both ends and cut them in half.
2. Peel the outer layer, then cut into thin strips
3. Melt a few tablespoons of butter in pot.
4. Add the onion, minced garlic, bay leaves and thyme and set heat to medium-low
5. Cook until the onions start to turn translucent without mixing them
6. add pepper
7. Turn the onions a few times to make sure everything gets some time on the bottom to caramelize. Don?t worry too much about burning the onions. All that burned on goodness is going to be pure flavor. That?s what the wine is for. Use it to scrape up everything off the bottom, then cook the onions for several minutes, stirring frequently, until most of the wine is cooked off
8. The bay leaves should have given up all their flavor by now, so go ahead and fish them out.
9. Add a little flour to the onions and cook for about 5-10 minutes, until the dry flour taste is cooked out.
10. Start with just enough flour to just coat the onions lightly, only a couple of tablespoons. Hold the rest in reserve until you add the broth and see if it has thickened enough, or if it needs more.
11. Now add the beef broth.
12. Simmer for another 20 minutes to a half-hour to reduce the liquid and concentrate the flavor. Ladle into oven safe bowls and add croutons to the top
13. The croutons are to keep the cheese from sinking.
14. Add the cheese.
15. Put the baking sheet with the bowls on it under the broiler for a couple of minutes* until the cheese is bubbling and starting to brown on the edges
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