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It’s that time of the year! French Onion Soup Season! It’s not like you can have it any time, right? Just getting back from our annual anniversary trip to Montreal, we did have our fair share of French Onion Soup, which, while equally delicious, you know #ChefAdrian has the recipe for the best. So, without further ado…

French Onion Soup  

Makes 4 servings

Ingredients

  • 2 quarts beef stock, homemade preferred but low sodium store bought beef stock works as well
  • 3 large Spanish onions, finely sliced
  • 1 Bouquet Garni (4 sprigs thyme, 4 sprigs parsley, 4 peeled garlic cloves, 10 whole peppercorns and 1 bay leaf wrapped and tied in cheese cloth)
  • 1 stick of butter
  • 1 baguette, sliced into half inch slices
  • 1 cup red wine
  • ½ lb. shredded Gruyere cheese
  • ¼ cup all purpose flour
  • 2 TS parsley, finely chopped
  • 3 garlic cloves, peeled
  • Extra Virgin Olive Oil
  • Salt & freshly ground pepper to taste

Directions

  1. Preheat oven to 350 degrees
  2. Brush bread slices with olive oil and place them on a parchment lined cookie sheet
  3. Bake for about 8 minutes, turn them over and bake for another 5 minutes
  4. Take them out and let them cool slightly; while still warm, rub each piece of bread with the peeled garlic cloves on both sides and set aside
  5. In a large both bring the broth and Bouquet Garni to a simmer and turn off heat
  6. In a separate pot, melt butter over medium heat and add the onions along with a few pinches of salt; slowly cook the onion for about 45 minutes stirring frequently
  7. Once the onions start caramelizing, add ground pepper and flour; cook for about 5 more minutes and add the red wine
  8. Reduce the wine by half and slowly start adding the stock; bring entire mixture to a boil and let simmer for 30 minutes; taste and adjust seasoning
  9. Pre heat broiler, arrange 4 bowls on a cookie sheet, ladle soup into the bowls
  10. Float 3 to 4 pieces of garlic bread per bowl and top with a handful of Gruyere cheese
  11. Broil until golden brown, about 3 to 4 minutes
  12. Remove from broiler, sprinkle the parsley and carefully set the bowls on smaller plates, using wet paper towels to secure bowls to the plates.

I think it’s amazing how rich and full of flavor the broth can get– then add the gooyness of the cheese! Uh! TDF. I hope you enjoy it as much as I have.

//TMI

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