Friday, November 18, 2011

french onion soup

as the cold weather sets in, my craving for warm, rich soups is heightened. this french onion soup recipe is super easy and only has a few basic ingredients. i found this recipe on epicurious and thought i'd try it out. i didn't have oven-safe crocks, so i adapted slightly.

as a bonus, this is a pretty cheap meal that you will yield leftovers. perfect for the next chilly night when you want to put on your pj's and watch TV.

2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 Turkish bay leaves or 1 California
3/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
2 teaspoons all-purpose flour
3/4 cup dry white wine
4 cups reduced-sodium beef broth (32 fl oz)
1 1/2 cups water
1/2 teaspoon black pepper
6 (1/2-inch-thick) diagonal slices of baguette
6 oz shredded Gruyère


Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. 

Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. 

Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes. 

While soup simmers, put oven rack in middle position and preheat oven to 350°F.

Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

Discard bay leaves and thyme from soup and divide soup among crocks, then float a piece of toast in each. 

Sprinkle Gruyère to cover tops of crocks. If you have oven-safe crocks, you should place under the broiler for 1-2 minutes until bubbly.

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