There are few things in life more comforting than a good bowl of soup.
This is especially true when we are rapidly approaching full on hibernation season. This dish is even more comforting when the soup is topped with melty cheese, and chocked full of savory onions and rich herb soaked stock.
French onion soup is definitely one of those recipes with a million different versions.
Many include several more ingredients as well as steps. Some even require a second day before you can finish and fully enjoy your creation, which certainly prolongs hibernation. There is, of course, something to be said for patience and its rewards, but sometimes we just want to get back to a mound of blankets, and our Netflix queue.
This particular recipe is, admittedly, not labor intensive. It is just the right amount of time, and effort, to produce all the comfort you need to get you through any cold grey day.
- 4 cups sliced onions (sweet and yellow work best)
- 1/2 stick butter
- 3/4 cup dry white wine
- 1/2 teaspoon salt
- 1 tablespoon fresh thyme
- 1/4 teaspoon freshly ground black pepper
- 5-6 cups good quality beef stock
- 2 bay leaves
- Aunt Millie's Honey White bread, cut into rounds and lightly toasted
- Gruyere or provolone
Add onion, bay leaf, salt, and butter to a large heavy pot. Cook slowly over medium heat, stirring frequently (reduce heat if it starts to get too brown), until onion is soft and deep brown, about 30 minutes. Add wine, scraping up any brown bits. Add stock, thyme, and pepper. Bring to a simmer. Cook for 20-30 minutes, letting the flavors come together.
Then fill oven safe bowls and top with each with a round of bread, a slice of cheese, and some Parmesan. Broil until the cheese is golden and bubbly.
Lindsay and John Cheesebrew are chefs, caterers, lazy bloggers, mom & dad, and total food nerds who are constantly pushing personal boundaries, with a seemingly endless string of events, and personal projects. They seek to share their vision of community through food with everyone they meet.