In the fall and winter months, I make this treat of a soup probably 3-4 times a month...it is a nice recipe to make on a day when you plan to be around the house because the onions cook for about 1.5 hours and the house smells absolutely amazing...Also, it’s a nice recipe to double and share with a friend...I use one of my favorite large LeCreuset Dutch ovens to cook this in, but really any stock pot will do...You will LOVE it ❤️
French Onion Soup gets a lot of hype, and for good reason, as it is so delicious and so welcomed on a chilly fall or winter day. Interestingly, it’s not that hard to make, it just takes a little time…
Recipe
Ingredients
-2 Tablespoons unsalted butter
-4 yellow onions (about 1.75 lbs.) sliced thinly on the grain.
-course salt
-1 Tablespoon of dry thyme or 1 teaspoon of fresh thyme
-1 Bay Leaf
-1 teaspoon unbleached flour
-1/4 cup red wine
-2 cups of chicken stock
-2 cups of beef stock
-1 teaspoon lemon juice
-Good bread to place on top
-Shredded Swiss or Gruyere’ cheese
Method
Melt unsalted butter in your large stockpot or LeCreuset Dutch oven. Sauté the sliced yellow onions after sprinkling with course salt, stirring occasionally for 8-10 minutes or until translucent. Add the thyme and the bay leaf and cook on very low heat for 1.5 hours, continuing to stir occasionally, so as not to burn. After 1.5 hours, turn up heat to medium, add the flour, stirring, for 1-2 minutes. Deglaze by adding wine and reduce a bit. Add the beef & chicken stocks (I like an organic boxed broth) and lemon juice, simmer for about 10 minutes. Ladle into bowls, place bread or toast on top with shredded cheese. Place under a broiler briefly until melted. Enjoy ❤️
