Prep 15 mins
Cook 55 mins
This looked so good the other night as I was watching Food Network. I wanted to post it so I'd not forget what show I saw it on. By Tyler Florence A bowl of good French Onion soup is totally comfort food for me.
- 1⁄2 cup unsalted butter
- 4 onions, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- kosher salt & freshly ground black pepper
- 1 cup red wine
- 3 tablespoons all-purpose flour
- 2 quarts beef broth
- 1 baguette, sliced
- 1⁄2 lb grated gruyere
- Melt the stick of butter in a large pot over medium heat.
- Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
- Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
- Discard the bay leaves and thyme sprigs.
- Dust the onions with the flour and give them a stir.
- Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
- Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes.
- Season, to taste, with salt and pepper.
- When you're ready to eat, preheat the broiler.
- Arrange the baguette slices on a baking sheet in a single layer.
- Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
- Ladle the soup in bowls and float several of the Gruyere croutons on top.
- Alternative method:
- Ladle the soup into bowls, top each with 2 slices of bread and top with cheese.
- Put the bowls into the oven to toast the bread and melt the cheese.
I love French Onion Soup and this is my favourite way of making it. The red wine adds such a lovely depth that the more traditional white wine doesn't achieve. I also sometimes add 1 tbs of dijon mustard. This is a tip I picked up from a recipe on another site and it just enhances the flavours so well without making the soup taste 'mustardy'!
This was a really yummy onion soup, I added a splash of balsamic vinager the last 10 min along with about 1 tbsp dijon mustard as another reviewer suggested. Definitely gave it the flavour I was looking for. Next time I will add an extra onion.
Very good! (It needed a lot more than 5 minutes to get the wine to evaporate though)