French Onion Soup

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 Fall is on it's way! Here in Coeur d' Alene, Idaho, temperatures are dropping. It is still sunny and the river is beautiful, but, the temperature is cooler. I'm getting my power walk in every morning on the centennial trail and it is perfect! 

I decided to make a Fall soup that my hubster loves! He orders it every chance he gets at a restaurant.....I have never shared that I can make this soup...this is one that we learned to make in my culinary journey. He was thrilled!

 

So who is ready for a cozy bowl of homemade French Onion Soup?

 

French Onion Soup

 

3 T unsalted butter

2 T olive oil

3 lbs. Onions thinly sliced(Yellow is what I used, however, you can use the type you like)

1 tsp salt

1/2 tsp ground pepper

1/2 tsp granulated sugar

4 minced garlic cloves

2 T flour

1 cup dry white wine

1 tsp thyme or 3 fresh sprigs

2 bay leaf

6 cups beef broth (I use Swanson)

1/4 cup brandy

8 rounds of sliced baguette, toasted,(I butter and toast under the broiler)

2-3 cups coarsely grated Gruyere cheese

 

In a large Dutch oven or other heavy pot, melt the butter and add the olive oil over medium heat.  Add the onions and partially cover. Cook the oinions until they are softened, add the salt pepper and sugar. Continue to cook,partially covered, stirring often until the onions are a deep golden brown in color. If the onions are browning too quickly reduce heat. If the pot bottom begins to burn, add a little water and scrape the bottom, stirring in the brown bits. 

- you can do the onions ahead and refrigerate in a airtight container for a week.

When the onions have reached  your desired color, add the garlic and flour and cook for 3 minutes stirring constantly.

Add the stock, wine, thyme and bay leaf and simmer partially covered for 30-40 minutes until it thickens slightly.  Add the brandy (optional), adjust the seasoning and cook for two more minutes.

Preheat the broiler, remove the bay leaf and sprigs of thyme if used and ladle the soup into the oven proof bowls. Top each bowl with a toasted baguette round and generously sprinkle the cheese over the entire crouton and soup. (I use plenty as I love the cheesy topping) Place under broiler to melt the cheese until bubbly.

 

Look at his happiness! Ha!