My wonderful wife enrolled me in the "Knife Skills" class at the local Culinary Center. I'm thinking she wanted to protect my digits. Sure, I learned a lot about chopping veggies, but I also got a wicked recipe for French Onion Soup. I'm not a FOS fan, but this one (after a few tweaks) had me sold.
Fantastic French Onion Soup
Ingredients:
4 medium yellow onions (thinly sliced and quarted)
4 cloves of garlic
Thyme - 3 fresh sprigs (finely chopped)
1/2 cup white wine
1 quart beef broth
4 tbsp butter (divided)
1 tbsp flour
½ tsp black pepper
French bread
Gruyere Cheese
Melt the butter in a stockpot or large pan over medium heat. Add the onions and salt and pepper to taste. Cook the onions for about 30 minutes, stirring occasionally. Add the garlic and thyme and cook for 10 minutes. Stir in 1 tbsp flour and 1 tbsp butter for about a minute. Add the white wine and stir while simmering for 2 to 3 minutes. Pour beef broth into pot and season with a 1/2 tsp fresh ground pepper. Bring just to a boil. Reduce heat to medium low and simmer for about 30 minutes.
In serving size crocks, pour soup and top with French bread sliced to 1/2" thickness. Top with 2 to 3 tablespoons shredded Gruyere cheese, and place in 350 degree oven for 12 - 15 minutes, or until golden brown.
