French Onion Soup

We love French Onion soup, but have never really mastered the taste we were looking for.  Sure we’ve caramelized the onions like we should.  Added the flour and the bay leaf and the beef stock, but it never seemed to come out like we’ve tasted in the various restaurants we’ve had it in.  Until now!  The secret ingredient appears to be red wine!  Who knew?  Well I guess just about everyone but me, but after a little Google search I realized I was missing out on the best ingredient since onion soup!

 

 

 

 

Start with a couple pounds of onions roughly chopped and put into a frying pan with a little vegetable oil and about 4 tablespoons of butter.  Cover and let time work on these onions.  Stir every few minutes so that they caramelize evenly.

 

 

Add some salt and pepper, a sprig or two of thyme, the bay leaves and a couple cloves of finely chopped garlic.  Cook until the onions are soft and golden brown.  At this point you can add a couple tablespoons of flour stirring well.

 

 

 

Once the onions are deliciously golden brown, add the red wine and cook until most of the moisture is gone, about 20 or so minutes.

 

 

 

 

 

At this point you have the start to a terrific bowl of French Onion soup.  All you need to do is add beef stock and serve it with a French baguette and some Gruyere cheese.

 

 

 

2 Pounds Onions chopped

4 Tablespoons Butter

2 Garlic Cloves finely chopped

2 Bay leaves

2 Fresh Thyme sprigs or a Teaspoon of dried thyme

1 Cup red wine

Salt and pepper to taste

3 Tablespoons of flour

2 quarts of beef broth

French Baguette

1 cup shredded Gruyere cheese

 

 

The Foodie

 

thefoodie

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