Ooh La Lah! Quickie French Onion Soup!

If you are anything like me – you’re always short on time, but big on flavor. Well, then…this recipe is perfect for you! One of my families favs. They think I’ve been cooking up a storm all day. Shhhhh!  I get this soup made in about 30- 40 minutes- enjoy! 

Ingredients: 

1/2 c unsalted butter

2 T olive oil

4 large onions, sliced thin

2 garlic cloves, chopped

2 bay leaves

2 fresh thyme sprigs

Salt & black pepper

1 cup good quality red wine, about 1/2 bottle ( optional )

4 T. flour

2 quarts beef broth

1 sweet baguette, sliced in 1 inch diagonal slices

1/2 pound grated Gruyere ( or your favorite swiss )

1/4 cup fresh parsley, chopped fine for garnish ( optional )

Method:

In a 8-10 quart stock pot over medium heat, melt the butter and oil. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are deep brown and caramelized. 10-15 minutes.

Add the wine, bring to a boil- reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Remove the herbs, discard.

Dust the onions with the flour, stir. Reduce heat to medium low so the flour doesn’t burn, and cook the flour about 5 mins. Add the beef broth slowly while staring to avoid and lumping. Return the soup back to a simmer. Season to taste with salt and pepper.

Toast sliced baguettes in toaster or under the broiler in the oven until nicely brown.(remember to toast both sides of bread if using the oven ) Rub each piece of toasted baguette with additional fresh cut piece of garlic ( optional, for additional flavor ). Set aside.

When ready to serve, pre heat the oven to broil.  Place the soup bowls into a high sided roasting pan and ladle the onion soup into bowls. Top each bowl with 2 slices of the toasted bread, and top with a handful of grated Gruyere cheese. Sprinkle fresh parsley on top of the cheese. ( optional ) Place in the oven to toast the bread and melt the cheese.

 

Time saving note: Sliced and toasted Baguettes can be made ahead during the day and set aside until meal time. It is ok if they begin to stale, they will reconstitute in the soup.