On a cool fall day, sometimes one of the most enjoyable things you can make is French Onion Soup. I decided to do that today, and also keep notes on how I make it here at home to share here. I hope you enjoy!
What you need:
1 Bag of onions (3lb)
½ Cup Red wine
4 Quarts of Beef Stock
1 Stick of butter
3 tsp of AP Flour
1 Bunch of Thyme
1 Bay leaf
Croutons (Preferably home made)
Provolone cheese (One slice per bowl)
Kosher Salt and Black pepper to taste
To start get all of the onions ready to slice, then slice them and place them aside in a large bowl. When I make this I use two different pots. The first is just used to cook down the onions, it has a thicker bottom and is a lot easier to control the temperature that the onions are cooking at. However, it isn’t large enough to hold the whole batch of soup, so once I cook down the onions I transfer them to a larger pot to simmer
Let the first pot get warm on the stove top then add the butter, and let it melt completely. After that place all of the onions in to the pot, season with salt and pepper add the thyme and let them cook, make sure you stir them occasionally so that all of the onions get cooked through. I generally let them cook down for about 90 minutes. You don’t want the heat to be too high, but you do want them to simmer.
Once the onions have cooked down to where they are nice and soft I sprinkle the flour over the onions, stir everything well then add the bay leaf and red wine, then bring the pot back to a simmer, let this simmer for about 15 minutes. It is at this time that I put the beef stock in to the second pot and bring it to a boil. Pour the onions in to the larger pot and bring this pot to a boil, then reduce the heat and allow it to simmer. Let this simmer for at least two hours.
When you’re ready to serve the soup make sure your broiler is on in your oven. Put a ladle of soup in to the bowl, and drop some croutons on top of of it, cover with the cheese and place it in the oven under the broiler. Once the cheese has melted and starts to bubble, remove from the oven and enjoy!