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After the binge quick and dirty onion soup
Classic French Onion Soup
French Onion Soup
- About 6 onions (half red, half yellow) halved lengthwise and sliced into half-rings
- 3/4 stick butter
- 1 1/2 tablespoon sugar
- 2-3 tablespoons flour
- 1/2 bottle decent-quality dry red wine (merlot or cabernet sauvignon)
- 3 10.5 oz cans beef consomme
- 1 qt beef broth
- 2 bay leaves
- 2-3 sprigs fresh thyme
- salt and pepper, to taste
- one baguette or other crusty french-type bread
- a little less than one pound grated gruyere
My favorite comfort food, though it takes a bit of work. This dish can easily become a main course due to its richness and the addition of the cheesy crouton. This version feeds 8 as an appetizer or 4 to 6 as a main course.
The beef consomme adds come gelatin and smooth texture, but can easily be substituted with beef broth.
- 1Melt the butter in a large, heavy pot over moderately low heat. Add onions, sugar and a pinch of salt and allow to caramelize, stirring frequently. Be patient, be sure they do not burn.
- 2When onions have lost much of their volume and begin to darken in color, about 45 minutes to an hour, add the flour. Cook about 45 seconds, stirring, to get the raw flour taste out
- 3Add the wine, increase heat to medium-high and reduce the wine to a thick syrup.
- 4Add the bay leaves, thyme, consomme and broth, and increase heat to high.
- 5Bring soup to a boil, then cover and reduce to a simmer.
- 6Simmer for 30 to 45 minutes, add salt and pepper to taste.
- 7Slice and toast bread.
- 8Ladle soup into bowls.
- 9Float croutons on top and cover with gruyere.
- 10Place in broiler 2-3 minutes or until cheese is completely melted.
- 11Serve immediately.