French Onion Soup

The other day, I drove to a nearby farm to look at a registered......

On second thought, I'm going to wait and elaborate on this when I go and pick up the animal I bought, which will be on this coming Saturday. This way I can include some pictures of it as well.  Pictures are always better.

Where I'm going to keep it yet I have not a clue.  There's going to be some moving around in the barn this week and figuring it all out.  But I will.

The chimney cleaners were also out on Monday to clean the chimney, which didn't happen, because it was too loaded with creosote and they'll have to come back another time with more equipment?  I'm not so sure about this company.  But the cold has not set in enough yet for the need of a fire so I'll be patient - for now.  I still need to order more slab wood too.

But it has gotten a bit chilly and is feeling more fall-like.  This makes me crave soup, and so I decided a pot of French Onion soup was in order and this Tyler Florence recipe was my go to for inspiration.  What follows is my version, modified slightly, using a little less butter and a little less wine, etc. It was still very rich and tasted amazing. Of course.

French Onion Soup

1/2 stick of butter
4 medium large onions, sliced
3-4 cloves of garlic, smashed and chopped
2 bay leaves
2 fresh thyme sprigs or 1/2 tsp of dried thyme
Sea salt and fresh ground black pepper
3/4 cup of dry red wine
3 tsp of flour
2 quarts of quality beef broth
1 baguette or artisan loaf, sliced
1/2 pound of your favorite cheese: Gruyere, Swiss, Provolone, etc. ( I used Swiss)

Melt the butter in a large pot 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 beef 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 broiler. Arrange the baguette slices on a baking sheet in a single layer. Rub the slices with the cut side of a piece of raw garlic. Cover the slices with the cheese and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float a cheese "crouton" on top. Serve immediately.

Happy "Last Day of September" ~A

French Onion Soup

I haven't posted for a few days.  I've been "under the weather," the weather has been "under the weather," and all I want to do is crawl under a blanket and eat soup.  I looked at the weather forecast for the next ten days, and the high temperatures are only going to be in the "teens" and twenties.  Overnight lows will be in the single digits.  I do hope February will be more kind to us. I really can't stand much more.

Speaking of soup, last week some farmer friends I visited were kind enough to share some of their surplus of onions and squash they had stashed away in the cold cellar. The first thought that came to my mind was French Onion Soup. A perfect soup for frigid weather. 

So I tried a version made by Tyler Florence, from the Food Network.  I like Tyler, I think he's rather fine! And the soup was great - even better over the next few days.  I admit, it was hard for me to part with the entire cup of red wine the recipe called for, so I poured one for myself to ease the pain, and all was good. I'll definitely be making this recipe again and again.



Butternut Squash Soup is in the background as well...

French Onion Soup   Serves 4-6

1/2 cup of unsalted butter ( I used salted and it worked)
4 large onions, sliced
2 or 3 cloves of garlic-chopped
2 bay leaves
2 sprigs of fresh thyme
sea salt and black pepper
1 cup of red wine
3 tablespoons of flour
2 quarts of beef broth
1 baguette -sliced
1/2 pound of grated gruyere or provolone

Melt the stick of butter in a large pot over medium heat.  Add the onions, garlic, bay leaves, and thyme.   Cook until the onions are very soft and caramelized, about 25 minutes or so.  Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are somewhat dry, about five minutes.  Discard the bay leaves and the thyme sprigs. 

Don't let the onions (which have now turned a lovely shade of purple from the wine) scare you.  It will look normal in the end, I promise.

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 flour taste.  Now add the beef broth, bring the soup to a simmer and cook for 10 minutes.  Season to taste with salt and fresh ground pepper. 

When you're ready to eat, preheat the broiler.  Arrange the baguette slices on a baking sheet in a single layer.  Sprinkle with the gruyere and broil until toasted and golden brown, 3-5 minutes.

Ladle the soup in bowls and float the baguette slices on top.