Do you need a good cry? Today is the day. Paris can handle your tears. Trust me, I know. All you have to do is make a pot of French Onion Soup. By the time you slurp your last sip, and crunch on the last of the cheesy crouton, you will be renewed. This particular recipe is made with white wine, which is always nice on a sad kind of day.
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Do you need a good cry? Today is the day. Paris can handle your tears. Trust me, I know. All you have to do is make a pot of French Onion Soup. By the time you slurp your last sip, and crunch on the last of the cheesy crouton, you will be renewed. This particular recipe is made with white wine, which is always nice on a sad kind of day.
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Ingredients
- 5 onions , sliced thinly
- 1/2 stick butter
- 1/8 cup all-purpose flour (added when onions are caramelized)
- 1 1/2 cups white wine (dry)
- 6 cups water
- 3 sprigs thyme
- 1 sprig parsley
- 1-2 bay leaves
- 4 slices french bread
- 4-6 oz Gruyère , shredded
Servings:
Units:
Instructions
- Slice the onions and cook in lots of butter. Start with a big pot but know they’ll reduce to almost nothing. Cook for around 30 minutes.
- Reduce heat and keep stirring, especially towards the end. You don’t want to burn them. Take it another shade darker then stir in the flour for minute.
- Splash on the wine and water and scrape off the crusty bits off the pot.
- Drop in the herbs. Plenty of fresh thyme, parsley, and a bay leaf. You can tie them together or put them in a little cheesecloth. The French call this a bouquet garni. They remove them after cooking. However… you could chop the parsley and thyme up if you’d prefer to leave the herbs in the soup.
- Season with plenty of salt and pepper and simmer for about 20 minutes. Ladle into heatproof bowls and top with a crusty crouton and cheese. Place under broiler until the cheese is browned.