I know what you might be thinking…SOUP, in the SUMMER? Well, it has been close to freezing here in San Francisco the past few weeks so it feels like winter to me! When I first heard about onion soup, I had no interest in trying it at all. I thought a soup containing only onions sounded extremely boring and was very unsure about the taste! Recently, we were in Carmel dining at a fine restaurant (thanks to Fabi’s brother for such a nice gift), and Fabi suggested we try the onion soup. My immediate reaction was to try something else, but after some convincing we took the onion soup. I was completely surprised at how much I liked it! It was so flavorful! I wanted to make it again at home, and found this five star recipe from Tyler Florence of The Food Network. It, of course, turned out to be a five star recipe in my book, so I wanted to share it with you.
The broth is flavored with fresh thyme and red wine, and the tender onions go so nicely with the melted Gruyére cheese over a crispy slice of baguette. Mmmmmmm….
I am off to my Zumba class! Yes, it is official, I am now Zumba addicted! It is just such a fun way to work out
- ¼ cup unsalted butter
- 2 onions, sliced
- 2 garlic cloves, chopped
- 1 bay leaf
- 2 fresh thyme sprigs
- Kosher salt and freshly ground black pepper
- ½ cup red wine
- 2 heaping tablespoons all-purpose flour
- 4 cups beef broth
- 1 baguette, sliced
- 4 slices Gruyére cheese
- Melt the butter in a large pot over medium heat.
- Add the onions, garlic, bay leaf, thyme, and salt and pepper and cook until the onions are soft, about 25 minutes.
- 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 leaf and thyme sprigs.
- Add the flour and stir. Turn the heat down to medium low and cook for 10 minutes.
- Add the beef broth, bring the soup to a simmer, and cook for 10 minutes.
- Season, to taste, with salt and pepper.
- Preheat a broiler.
- Arrange the baguette slices on a baking sheet in a single layer and bake until crispy.
- Top the soup with 1-2 crispy baguette slices and a slice of cheese, then place back in the broiler until the cheese is melted.
Recipe adapted from Tyler Florence French Onion Soup Recipe