I’m posting a recipe for soup in an effort to bring on warmer weather. You see, it seems inevitable that whenever I get ahead of myself, I end up putting my foot in my mouth. I was tempted to “think spring” and write about asparagus, but I know it would backfire and we would end up with snow in May. Kind of similar to the time I was talking to some of my friends that have babies younger than Smith and I told them that infant sleeping gets better. “Smith was sleeping through the night by six months; the waking up in the middle of the night will be over before you know it,” I told them with a sense of relief and achievement. What a foolish, foolish mother I was.
It turns out there is a wee little thing called sleep regression that tends to pop up when the little ones hit new motor milestones. The sleeping gets better, but then it takes a wild turn and you find yourself sprawled out on the floor of your baby’s room with your hand wedged inside his crib at 3:30am. It’s a humbling time. As a result, I’m embracing the cold with this French onion soup to coax the number on the thermometer upward.
French onion soup combines two of the world’s most glorious ingredients, melted cheese and caramelized onions, to make a special lunch or a great main dish for dinner time. It warms the stomach and the soul.
French Onion Soup
Yield: 4-6 servings
- 1/2 cup unsalted butter
- 4 onions, sliced lengthwise
- 2 garlic cloves, minced
- 2 bay leaves
- 2 fresh thyme sprigs
- salt and pepper
- 1 cup red wine
- 3 heaping tablespoons flour
- 2 quarts beef broth
- Loaf of artisan bread (or whichever bread you prefer)
- 1/2 lb sharp swiss cheese, shredded
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 sauté 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. Remove the bay leaves and sprigs of thyme.
3. Sprinkle the onions with the flour and stir to ensure the onions are well-coated. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes .
4. Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season with salt and pepper, to taste.
5. When you’re ready to eat, preheat the broiler. Arrange the bread slices on a baking sheet in a single layer. Sprinkle the slices with the swiss cheese and broil until bubbly and golden brown, 3 to 5 minutes.
6. Ladle the soup in bowls and add the toasted bread slices to the top. Serve immediately.
Source: Tyler Florence