Monday, December 2, 2013

French Onion Soup

Are you just maintaining your relationship? Or are you nourishing it, growing it, making it thrive? Just maintaining will get you nowhere. Unfortunately we are human and too much of the same thing gets boring. Romantic tip: Spice it up! Don't just maintain your relationship today. Do something that will make him or her feel special and loved. 

My husband loves french onion soup. It is one of his favorites. The soup is not hard to make, it is just time consuming. So I don't make it for him as much as I should. The crunchy toast on top, covered in cheese, just makes this soup amazing. It is a perfect comfort food.
This recipe is not just for two. Well it is, but it is enough that you will have plenty leftover in the fridge. It lasts 1 week in the fridge in an airtight container. It is even better the next day, just wait to add the toast and cheese until time of serving.  Enjoy! 

French Onion Soup
adapted from Bon Appétit | October 2013

4 tablespoons (1/2 stick) unsalted butter
6 large onions (about 5 pounds), thinly sliced
2 large shallots, finely chopped
2 garlic cloves, finely chopped
Kosher salt, freshly ground pepper
1/2 cup dry white wine
1 tablespoon white wine vinegar
4 sprigs flat-leaf parsley
2 sprigs thyme
1 bay leaf
8 cups beef, chicken or vegetable broth
8 1/4 "-thick slices country bread, toasted
8 ounces sliced Gruyère

Slice up your onions. 

Heat butter in a large heavy pot over medium-high heat. Add onions, shallots, and garlic; 
season with salt and pepper and cook, stirring occasionally, until softened and dark brown, 60–70 minutes. 
Add vermouth and vinegar. Bring to a boil, reduce heat, and simmer until slightly reduced, about 3 minutes.

Tie parsley, thyme, and bay leaf with kitchen twine; add to pot along with broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until reduced to about 8 cups, 35–40 minutes; discard herb bundle.
Preheat oven to 450°F. Place ovenproof bowls on a large rimmed baking sheet. Divide soup among bowls and top with toasts (cut to fit if necessary) and cheese.
 Bake until cheese is bubbling and golden brown, 6–8 minutes.

1 comment:

  1. French Onion soup from a can tastes terrible. So I rather make it myself. Thanks for the recipe. I will give it a try.


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