As I eat my lunch I just wanted to send you a quick little note to tell you how great the french onion soup is! Thank you for making it.
Ok this has clearly reached a new height - and I did think the soup was pretty good myself - so I clearly had to blog and share the recipe! ( I believe this was Tyler Florence' recipe to start?!)
Enjoy. . .
French Onion Soup
1/2 cup unsalted butter
6 onions, sliced
2 cloves of garlic, chopped
dash of basil
dash of thyme
dash of rosemary
kosher salt and black pepper - to taste
2 cups of red wine
3 heaping tablespoons of flour
3 quarts (cans) of beef broth
1 baguette, sliced
swiss, gruyere or mozzarella cheese
Melt the stick of butter in a large pot over medium heat. Add the sliced onions, garlic, basil, thyme, rosemary, salt and pepper. Cook until onions are very soft and carmelized - approximately 20-30 minutes of medium heat. Add the wine, bring mixture to a boil, reduce heat and simmer until the wine has mostly evaporated and the onions are dryer - around 5 minutes. Dust the onions of the flour and stir. Turn down the heat to medium low, so the flour doesn't burn, and cook for 5 additional minutes. Add the beef broth, bring the soup back to a low simmer and cook for 10 minutes. Season to taste with salt, pepper, worchsteshire sauce.
Preheat your broiler. Arrange the sliced baguette slices on a baking sheet in a single layer. Sprinkle the slices with cheese and broil until bubbly and golden brown.
Ladle the soup into bowls. Place two-three slices of toast on top of soup, cover with shredded cheese. Place under broiler until brown and bubbly!
Serve with a delightful spinach salad and a glass of red wine! Enjoy. . . (Ben, surely did!)