This is one of those times where I wish my photography skills were remotely close to my cooking skills. This photo does not give this soup justice. I am slurping at the bowl right now, almost spilling on my laptop in my haste to eat it. It's good, OK?
French Onion Soup
Adapted from a recipe by Tyler Florence
1/2 cup (1 stick) butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
salt and pepper
1 cup red wine
3 heaping tablespoons flour
2 quarts beef broth (I made HOMEMADE stock using the bones from my Christmas roast...wow, I feel so professional!)
1 baguette, sliced
1/2 pound grated Gruyere (I used Swiss)
Melt butter in large pot over medium heat. Add the onions, garlic, bay leaves, thyme, salt and pepper. Cook, stirring, until the onions are very soft and caramelized. Tyler said this should take 25 minutes, but it took closer to 45 minutes for me.
Wine makes everything better, don't you think?
Add the wine, bring to a boil, and simmer until the wine has evaporated. This took about 10 minutes. Remove and discard the bay leaves and thyme sprigs. Sprinkle with the flour, mix, and reduce the heat to medium-low. Cook 10 minutes.
Add the beef broth, bring to a simmer, and cook for 10 minutes.
Just before serving, line a baking sheet with foil and arrange baguette slices. Sprinkle with cheese and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle soup in bowls and top with a few slices of the Gruyere bread.
Enjoy, and try not to make a pig of yourself. I was not successful.