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French Onion Soup

| February 1, 2017 | 0 Comments

This recipe is perfect for cold winter nights and you can always find a bounty of onions at the market! (In addition, if you’d like to make your own beef stock, you can also find beef soup bones for sale at the Market!)24 BFM recipe french onion soup

Ingredients

  • 6 cups beef stock or vegetable stock
  • 3/4 cup good quality red wine
  • 4 small white onions, thinly sliced
  • 1 red onion, thinly sliced
  • 1-2 bay leaves
  • 2-3 sprigs of fresh thyme
  • 2 Tablespoons butter
  • Salt & pepper to taste
  • Baguette, sliced thinly & toasted
  • 1 cup Gruyere cheese, grated

Directions

Melt butter over low heat in a large stock pot. Add 1/2 of the sliced onions and cook over low heat until caramelized – at least 30 minutes. Stir occasionally. If the onions start to brown, turn the heat down and add more butter. After the first batch of onions are mostly caramelized (30+ minutes), add in a bit more butter and the rest of the onions.

Raise the heat just slightly, scrape the sides of the pot and add a splash of red wine to deglaze the pan. Continue to cook over med-low heat, occasionally stirring and deglazing with wine, for 30 more minutes.

Next, add in the stock, the rest of the red wine, bay leaves and thyme sprigs. Bring to a boil, then reduce down to a simmer. Simmer for 20-30 minutes. Taste and season with salt & pepper. Meanwhile, preheat the oven to 400F.

When the soup is reduced down to a rich broth, remove the soup from the stove. Ladle soup into ramekins or oven-proof bowls. Top with 1-2 baguette slices. Sprinkle a generous amount of grated gruyere over the top of the baguette slices.

Place ramekins on a baking sheet and bake for 5-10 minutes, until the cheese is melted and slightly browned. Remove from heat, and allow to cool slightly before serving. (Serves 4-6)

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