French Onion Soup

 

French Onion Soup 

Total Time: approx. 60 minutes      Yield: 4 servings 

Ingredients

1-2 tablespoons butter 

3 pounds red onions, large dice

1 teaspoon salt 

1 teaspoon freshly ground pepper

1 teaspoon dried thyme

1 teaspoon dried parsley

3 cloves garlic, chopped

1 cup red wine ( I like to use Merlot)

7 cups beef stock

2 cups seasoned croutons ( homemade or store bought)

8 slices or shredded gruyere, swiss cheese or provolone ( whatever your preference is)

Directions

Make sure you use a pot that is large enough to accommodate all the onions. Heat the butter and add onion, chopped garlic, salt and pepper. Cook on medium low, stirring every few minutes until the onions are tender and lightly browned. Do not stir continually. If you do you don’t give the onions a chance to brown. When the onions have a nice caramel color you can add the wine, stirring to loosen the browned bits from the bottom of your pan. When the wine is about half way evaporated add the thyme, parsley and all of the beef broth. Bring to a boil and then simmer for about 30 minutes.

Ladle the soup in oven proof bowls. Top with the croutons and cheese. Make sure to put the bowls on a baking sheet. As the cheese melts and all the goodness becomes bubbly it will melt and go over the sides of the bowls. Broil until the cheese is bubbly and golden brown. Rest for a few minutes before serving as the soup is very hot !