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
How delicious! Such a classic soup.
This is one of my favorites and I can eat it all year long. Where are the pictures for the last steps? Some of us need it, we are not a great cook like you are you know.
Sorry about that! That was me being lazy 🙁 Let me know if you have any specific questions and I would love to help!
I always order this incredibly delicious soup but now, I need to try your recipe 😀
Choc Chip Uru
mmmmm this soup really does sound-AND LOOK-incredible! Love it!
Oh, I know this is good! I love onion soup, and of course, I also have a recipe in my ‘treasure box’ of recipes. Thanks for sharing 🙂
P.S. And, I love Carmel! It has been years since I have been there though since we moved to Washington State. 🙂
I love this soup! Haven’t had it in ages, though. A bit too warm here for it, but before long the weather will be perfect for it. Your version looks great — thanks.
I have been craving french onion soup for months now and it just seems so wrong! But now that you have done it…and I have this homemade beef stock in the freezer…It feels right!
What was the restaurant you went to in Carmel?