On cold winter days, a bowl of simple but elegant French Onion Soup is easy to make and delicious. So get your crocks ready and let’s make some.
Side note, The Crock, $1.50: Here’s a great example of why people shop at ABestKitchen. We found ourselves in a last minute mission to make onion soup one recent Sunday. I was too far from the ABestKitchen warehouse, and so I went looking for onion soup crocks elsewhere. I visited three kitchen stores, and found lesser quality crocks selling for $6.00-$14.00 each. But, here’s a commercial quality crock, for $1.50 at ABestKitchen – so ‘stock’ up for the whole family, and save.
French Onion Soup – The Recipe – 2 Servings
2 onions, thinly sliced
1/4 cup butter
1 garlic clove
1 bay leaf
1 thyme sprig, whole
Red wine or sherry
1 tablespoon flour (optional)
1 quart beef broth
1 small sliced baguette
1/4 lb Gruyere or Emmental Swiss
Salt & pepper
In a stock pot or large sauce pan, melt the butter and add the onions, garlic, bay leaf, thyme sprig, & salt and pepper. Over medium heat, stir and cook until onions are translucent and tender. Some prefer to slow cook the onions until caramelized.
Add about 1/2 cup of wine and cook for several minutes until wine has evaporated.
Remove and discard the bay leaf and thyme sprig.
(Optional) Dust the onions with flour and cook for several more minutes.
Add the beef broth and simmer for about 30 minutes.
Salt and pepper to taste.
Preheat oven, and lightly toast several thin slices of baguette.
Set the oven to broil, and ladle the soup into oven safe soup crocks.
Arrange the toasted bread on top of the soup, and cover bread with grated Gruyere and/or Swiss.
Place the crocks on a cookie sheet in oven, and broil until the cheese is lightly browned and slightly bubbles over.
If desired, garnish with fresh parsley
Serve, noting that the crocks will be hot.
Note: Some, including me, prefer to make their own beef broth by simmering beef soup bones, onion, carrots, celery, parsnip, pepper corns, parsley, bay leaf, salt, thyme sprigs, garlic, and water for 3-6 hours, and then straining the resulting stock for use in soup.