Homemade beef stock, caramelized sweet onions, fresh herbs, red wine. That’s a meal right derr. This is one of the simplest and most affordable meals that you can make. Seriously. All you need is a little thyme. 🙂 The classic flavor of this soup comes from the slow cooking of the onions, which take close to an hour to melt to perfection. But wait! It’s worth it. Let it go…Low and slow, while you sit back and read the paper. Catch up on that old novel you’ve been meaning to get back to. Just keep a lil peeky eye out on your onions. And have patience. The slow cooking helps ensure an even sumptuous bite with no…err bitter bite? Cuz cooking these babies over high fast heat creates a bitter tasting soup. And that’s not what we’re here for.
French On-yon soup:
4 lbs Sweet Yellow Onions, peeled and sliced
1/2 Stick Butta
1 Tablespoon Olive Oil
1 Heaping Teaspoon Fresh Thyme
6 cups Homemade Beef Stock
1 cup Red Wine
salt and pepper to taste
1 tablespoon Fresh Lemon Juice (optional)
1/3 lb. Comte’ Cheese or Gruyere
1 day old French Baguette, Sliced into 1/2″ pieces
Peel and slice onions about 1/8″ thick and place in large pot with butter and oil on moderate heat. Cook down, stirring occasionally for 10 to 12 minutes until softened. Add in thyme and salt and pepper ( I like lots of fresh cracked pepper in this soup..so have at it!). Now, you’re basically going to set it and forget it..well, sorta. Check back on it every few minutes making sure the heat is not too high and give it a stir. Cook for 50 to 60 minutes until onions are a nice golden brown color.
Pour in wine and turn the heat up a bit keeping an eye on it as to not burn. Cook until onions are jammy looking and the wine is cooked out. Sprinkle flour over onions and stir, cooking for 3 to 4 minutes to get the raw flour taste cooked out. Add in your stock and bring to a boil. Once at a boil, reduce heat and simmer for 10 to 15 minutes. Taste and adjust seasoning and add in lemon juice if needed for extra acidity. Ladle into oven proof bowls and top with slice of bread and cheese. Set oven at lo-broil and cook until cheese is melted and bubbly.
Chefs Notes: A lot of recipes will call for bay leaves or garlic in the recipe but my stock was infused with all of these flavors already, even the thyme. But since I’m a lover of thyme, I added more here for freshness. If you’re using store bought stock make sure it’s low sodium and contains good quality ingredients. You’ll also find a lot of recipes calling for vinegars and sugars but since I’m using wine that’s the best of both worlds. That’s why the lemon in the recipe is optional. If you think the acid is perfect once you’re at the almost stopping point then don’t add the lemon. All wines are different and my soup was screaming for some more acidity.
When’s the last time you had a nice big bowl of soup and where’d you stumble across it? What made it so good? The weather outside? The friend you dined with? Or those good quality ingredients?? Hit me up down below in the comments!:)