french onion soup
4 Tbsp. butter (1/2 stick)
4 onions, thinly sliced
8 cloves garlic, thinly sliced
1 tsp. sea salt
1 tsp. fresh cracked black pepper
1 sprig fresh thyme, leaves bruised
1 sprig fresh rosemary, needles bruised
1/2 c. white wine
1/4 c. flour
2 qt. beef broth
2 bay leaves
more stuff soon-ish
Melt butter in stock pot over medium heat. Add onions and garlic, salting once
soft. Continue cooking until caramelization begins, 30-45 minutes. Add
pepper and herbs, continue cooking for 5 minutes.
Deglaze pot with white wine, cook until wine has completely evaporated.
Sprinkle in flour slowly, stirring to coat onions evenly. Cook for 3 minutes to
remove raw flour flavor.
Pour in beef broth slowly, whisking constantly to ensure no lumps. Add bay
leaves. Bring to a low boil. Simmer for 45 minutes.
This is my grandfather's all-time favorite soup. While tradition demands that
bowls be topped with a large crouton and cheese broiled over top, I find that
this soup goes quite nicely with a simple grilled cheese sandwich. Double the
batch and freeze some for later; just be ready to spend a lot longer
caramelizing the onions.