You know we couldn't talk about warming foods without the mention of a nice hot bowl of soup!! And to no one's surprise, we're going French with it!
Classic French Onion Soup is deliciously rich, and only requires a small list of ingredients (lot's you likely already have around the house!). Like any good soup, it does take time, but the combination of flavours is worth the effort!
You'll definitely want to save this one down, it's the perfect snowy Sunday recipe!
Ingredients:
4 tablespoons (½ stick) unsalted butter
6 large onions (about 5 lb.), thinly sliced
2 large shallots, finely chopped
5 garlic cloves, finely chopped
½ cup dry white wine
1 tablespoon white wine vinegar
3 sprigs thyme
1 bay leaf
4 tbsp plain flour
8 cups low-sodium beef broth
8 slices ¼"-thick slices country-style French bread, toasted
8 ounces sliced Gruyère
Kosher salt and freshly ground black pepper to taste
Ideally you have eight 10–12 oz. ovenproof bowls, but if not, see step 5.
How-To:
1. Heat butter in a large heavy pot over medium-high heat. Add onions, shallots, and garlic; season with salt and pepper and cook, stirring occasionally, until softened and dark brown, 60–70 minutes.
2. Add wine and vinegar. Bring to a boil, reduce heat, and simmer until slightly reduced, about 3 minutes.
3. Tie thyme and bay leaf with kitchen twine; add to pot along with beef broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until reduced about 35–40 minutes; discard herb bundle.
4. Preheat oven to 450°. Place ovenproof bowls on a large rimmed baking sheet. Divide soup among bowls and top with toasts (cut to fit if necessary) and cheese. Bake until cheese is bubbling and golden brown, about 6–8 minutes.
5. (option without bowls in oven)
Since we still want that nice melted cheese & bread topper, simply lay your slices of toast out on a baking sheet, top with cheese and bake until golden brown. When serving up the soup, place once cheesy toast on top.
Serve immediately - this dish is always best piping hot!!