French Onion Soup

OK, yes, there are a million versions of this. I’ve tried Ina’s, I’ve tried Julia’s. This one is from Joanne Harris’ My French Kitchen. Since it’s snowing, snowing, snowing outside, I thought soup would be an excellent dinner, especially one that requires lots of hands-off time, like this one does. I’m not going anywhere (really can’t go anywhere–my county is under a Level 2 snow emergency. For those of you in sunnier places, there are three levels: 1, 2, 3. Three means a cop can arrest you if you’re on the road and it’s not an emergency (like your wife’s in labor, not, ‘we ran out of Doritos.’ Level 2 is don’t drive unless you have a really, really good reason.) . So there is nothing but time for this soup to simmer and the flavor to develop, because the long simmering time is what gives you the yummy flavor of garlic soup.

Sadly, I have no French bread and no Gruyere, so no croutons this time. Just the soup.


French Onion Soup

From Joanne Harris’ My French Kitchen

3 tbsp. unsalted butter

1 1/2 lbs. onions

2 tbsp. flour

3 garlic cloves, chopped

1 1/2 Q (6 cups) beef or vegetable stock, or a combination of the two (I did 1 Q beef and 1/2 Q veg)

1 cup white wine

sea salt and pepper, to taste

1 bay leaf

I spring thyme, or a small amount of dried thyme (to taste)

parsley (optional)

1. Melt the butter in a large pot (Dutch Oven is great for this!). When melted, add the onions and stir. Cook over low heat for 50 minutes, stirring frequently. This allows the onions to get soft and caramelize.

2. Add the flour and garlic and stir. The flour will combine with the butter to create a roux. Slowly add the stock and wine, stirring as you do so. Add salt, pepper, bay leaf, and thyme, and stir. Cook for another 40 minutes over low heat, covered.

3. If using parsley, add it five minutes before the end of the cooking time.

4. Ladle out into bowls. This is great with toasty bread to dip in the broth!




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