One of the many things I love about cooking is how it can remind us of life's little lessons.
I've been wanting to make French Onion Soup for months now...
So a few weeks ago I picked up some Gruyere cheese, but didn't have ovenproof bowls...
A few days later I had the ovenproof bowls, but the Gruyere cheese was gone.
I was beginning to think it just wasn't meant to be...
Until one day the planets aligned and there I was...
Not only with bowls and Gruyere ...but a beautiful French baguette!
It reminded me how......"the best things in life are well worth waiting for!"
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Classic French Onion Soup
4 tablespoons, unsalted butter
3 large onions, thinly sliced in rounds
2 tablespoons, AP flour
1/4 cup wine ( I used red but white would work too)
Small bunch of fresh thyme tied together with kitchen twine
4 cups beef broth
2 tablespoons lemon juice
Salt and Pepper to taste (I added 1 tsp of each and it was perfect - but as always - it depends on the salt content of your stock!)
French Bread (plus a peeled garlic clove for brushing over toasted bread, optional)
Gruyere Cheese, grated
In a large, heavy stockpot (I LOVE my Le Creuset) melt down butter.
Add your onions and saute over medium heat, stirring often until onions soften and are starting to just brown, about 12-15 minutes.
Sprinkle in flour and mix together with onions.
Add wine and thyme. Cook an additional 1-2 minutes.
Add lemon juice and broth. Bring contents just to a boil then turn down to a simmer, cover the pot and cook an additional 10-12 minutes.
Soup to this point can be made a day ahead. Just remove the tied thyme bunch and let the soup get to room temp. and place in the refrigerator. (Even better when it sits for a day but either way it's fine!)
When you're ready to eat, preheat oven to 375.
Slice the bread to desired thickness (about 1/2-1 inch thick).
Brush the bread with olive oil or butter.
Place bread slices in the oven until just crisping on the sides about 5-8 minutes.
Once out of the oven, lightly brush the top of the bread with a peeled garlic clove just to give the bread a hint of garlic flavor (optional).
Ladle soup into ovenproof soup bowls, top with a piece of toasted garlic bread then top with desired amount of Gruyere cheese.
Place soup bowls in a pan or on a baking sheet to catch any melting cheese from falling into the oven.
Heat prepared soup bowls in the oven for about 8-10 minutes or until cheese is melted and bubbly.