FRENCH ONION SOUP
1/2 cup butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Salt to taste
Black pepper to taste
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
500 ml. chicken broth
1 baguette bread, sliced
200 gms. grated Gruyere cheese
- Melt the butter in a saucepan over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir.
- Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the chicken broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
- When you’re ready to eat, preheat the salamander. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and gratinate until bubbly and golden brown, 3 to 5 minutes.
- Ladle the soup in bowls and float several of the Gruyere croutons on top.