*this was supposed to be posted at the end of January, but life got busy. The snow storm was on January 29, 2022 so I am posting this almost a month late lol
Last week, Boston, and most of New England, had the biggest blizzard that the area has seen in about 7 years. Knowing that this storm was coming, I prepared and decided I was going to stay warm and cozy by making french onion soup. I have always loved french onion soup, but recently over the last year I have become kinda obsessed with it.
I scoured the internet, really just Pinterest, for a recipe that I thought would be the best. Never having made french onion soup, or even looked up the ingredients or anything prior to this, I had to make an educated guess on what recipe would most likely be the best. I think I chose correctly, because the soup was fire. I can’t wait to make it again.
Unfortunately, I didn’t pin the recipe and my print out doesn’t have a blog associated with it so I do not know who originally came up with this. It definitely was not myself. I have tried finding this recipe again on Pinterest so that I could link it and give credit where credit is due, but alas I have had no luck.
1 tablespoon olive oil
2 tablespoons butter
5 large yellow onions, sliced
1 teaspoon salt
2 tablespoons flour (all purpose)(gluten free fine)
3 cloves garlic, minced
1/2 cup dry white wine (I use Pinot Grigio)
8 cups of beef broth (Kettle Fire is my go-to brand)
1 teaspoon fresh thyme
1 tablespoon Worcestershire sauce
1 bay leaf
Black pepper for taste
Bread of your choice, block of cheese (your choice) -shredded
1. Melt the olive oil and butter together in a large Dutch oven (or large pot, whichever you have) over medium heat on the stove. Once melted, add in all of the sliced onions and salt, stirring to combine with the olive oil/butter mixture. Cook the onions, stirring occasionally and checking every 15 minutes until they have completed caramelized and turned a golden color (see images below). It took about 45 minutes for this to happen.
2. Once onions have caramelized, add in flour and garlic. Stir to combine and cooked for another 2 minutes.
3. Add in the dry wine at this point, to deglaze the pan. Scrape up all of the brown bits from the bottom. After deglazing, start to slowly add in the beef broth, one cup at a time. Once complete throw in the thyme, black pepper, Worcestershire sauce and bay leaf. Now simmer, uncovered, for 30 minutes. Once 30 minutes have passed, remove the bay leaf.
4. For me, once the 30 minutes is up, I turn the heat down to low and let the soup sit for about 10 minutes or so while I prepare the bread. I was hopping to use a baguette but because of the storm, the grocery store was VERY limited in what I could buy. I got some rye bread slices and buttered them, sprinkled with garlic powered and baked at 400 in the oven until they were to a crispiness I liked.
For finishing the soup: I don’t have the little oven crocks that the soup traditionally comes in, so I just scooped up a serving in my bowl, added my bread, then my shredded Gruyère cheese on top. This is probably a French onion soup sin, but I microwaved it for a bit until the cheese had melted.