french onion soup

(for the not-so-strict vegetarian)

ordering french onion soup from a restaurant can be terribly disappointing. too strong, too salty, too little, too much … the worst is when instead of individual croutons, it’s served topped with one giant, soggy circular crouton that cover the entire bowl. disgusting.

fortunately, delicious french onion soup isn’t hard to make. this recipe, found here on epicurious.com, is gorgeous. suggestion: make a huge batch of this soup and feast for days.

get ready, guys. your life is about to get tastier 🙂

you will need:

2 lbs medium onions, halfed lengthwise, then thinly sliced
3 sprigs fresh thyme
2 turkish bay leaves or 1 california
3/4 teaspoon salt
1/2 stick (1/4 cup) salted butter
2 teaspoons all-purpose flour
3/4 cup dry white wine
4 cups reduced sodium beef broth (if you don’t have reduced sodium, regular will taste just fine)
1 1/2 cups water
1/2 teaspoon black pepper
6 diagonal sliced baguettes (or you can cube them, your call)
1 (1/2 lb) chunk of gruyere, comte, or emmental cheese
2 tablespoons finely grated parmigiano-reggiano

1. peel and chop your onions

a lotus flower appeared in my onion!

2. melt the butter in a large, heavy pot on moderate heat.


3. once the butter is melted, add the onions, thyme, bay leaves, and salt. cook uncovered, over moderate heat, and stir frequently, until the onions are very soft and a deep golden brown. this will take about 45 minutes, so have a sudoku or good book handy. i find roald dahl works best.


4. add the flour and cook for approximately 1 minute, stirring frequently.


5. stir in the wine and cook for approximately 2 minutes, stirring frequently.

5. add in the broth, water, and pepper, and simmer uncovered for 30 minutes. stir occasionally.


6. while the soup is simmering, preheat your oven to 350 degrees.

7. toss the bread with olive oil, and then sprinkle with italian seasoning (a mix is easiest, but use any combination of oregano, basil, marjoram, thyme, rosemary, and/or sage) and toss again.

8. arrange the bread on a baking sheet and cook until toasted, flipping once.


9. grate the cheese!

10. rather than use a broiler, i just put croutons in bowls and ladled the soup over top. the soup will be hot enough to melt the cheese, so just toss that in, as well.


11. enjoy!


suck it, panera!

(i take it back. panera, i love you and your french onion soup)

happy eating 🙂

katie!

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