Day 16: { French Onion Soup}

It’s snowing, I repeat it is snowing. Oh wait you went outside today, and you already know? Well this is awkward.

Anyways it’s cold and Christmas is coming, you know the drill ( in Canada at least).

Today I made French onion soup, I’ve never made it before and it turned out well. A couple things things to keep in mind make sure you buy a baguette not just a loaf of bread it sits nicer on top of the soup and makes a croûton. Also when it comes to cheese you can use mozzarella but honestly using Gruyère cheese really makes it.Fresh thyme is great for the soup , also if you have any dried thyme is good to add right before you serve it.

Also if you ever want to confuse me then just send me out to buy red wine, because clearly not drinking comes as a large disadvantage when choosing wine.

It’s definitely a comfort food and that is a beautiful thing.

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French Onion Soup

Ingredients
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
4 cups beef broth
1 baguette, sliced
1/2 pound grated Gruyere

2 tablespoons of dried thyme (optional)
Directions
1.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

2. 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.

3.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.

4.Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper and some extra dried thyme.

5.When you’re ready to eat, preheat the broiler.  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.

Thanks for reading,

Sarah

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