my husband always wants to order french onion soup when it’s on a menu at a restaurant. i wanted to surprise him by making my own homemade version for him, so this was my attempt. I’m not a huge onion fan but still loved this. it was yummy!
- 4 onions, sliced.
- two cloves of garlic, minced.
- 1 teaspoon garlic powder
- 2-3 sprigs of thyme
- 2 bay leaves
- 1/2 cup butter
- 4 tablespoons flour
- 1 cup of red wine (i used perimeter cab sauv)
- 2 quarts (2 big cartons) of beef broth
- 1 teaspoon ground white pepper
- 1 tablespoon salt
- few dashes of nutmeg
- sliced baguette pieces
- freshly grated gruyere cheese (i used a mixture of cheddar, mozzarella and mostly gruyere)
- begin with a stock pot or dutch oven on medium heat. add the stick of butter and let melt. i love to use this pot by lecreuset. thanks to my in laws for that bday present!
- toss the sliced 4 onions, minced garlic cloves, bay leaves and thyme into the stock pot. cook down until the onions are soft.. about 15-20 minutes, keeping an eye on the onions to make sure they do not burn.
- add the garlic powder, nutmeg and flour. turn down the heat to medium low and cook for about 6 minutes constantly stirring the mixture. the flour gives the soup a thicker consistency but we cook it so that we can try to rid some of the flour taste.
- add the red wine and stir. cook the mixture for another 5-6 minutes until the red wine has mostly evaporated.
- remove the thyme sprigs and bay leaves. add the beef broth slowly while stirring constantly.
- bring mixture to a boil then turn the heat down to a low simmer and leave for 10 minutes.
- in the mean time, turn the oven on to broil at 500 degrees F, shred the cheese you want to use and slice the baguette into 1/2 IN thick slices. i only sliced a few pieces for each bowl and then wrapped up the baguette to use another night. align the sliced baguette on a pan and sprinkle with the cheese. (save some cheese for later)
- place the pan of sliced baguette and cheese in the oven and broil for 3-4 minutes or until bubbly and crispy. remove from oven and set aside.
- ladle the soup into oven safe bowls and add a few of the cheesy toasts to the top. add more cheese to the top and place the bowls on a cooking sheet. place the cooking sheet in the oven and cook under the broiler until the bowls are bubbling and the cheese has darkened.
- ta-da! enjoy!
i actually served this soup as an appetizer to a yummy steak dinner. my husband has ben working late every night and i wanted to make a nice dinner to show him my gratitude for his hard work. i marinated some steaks in red wine, worchester, and montreal steak seasoning. then whipped up some mashed potatoes (with a dollop or two of cream cheese of course) and added a ceasar salad with parm crisps on the side.