French Onion Soup
Finally Friday ~ at least Friday Jr. also referred to as Thursday (yesterday, FKA Valentine’s Day) was nice and sunny. I was able to take my dogs for a walk without wearing a coat (you have no idea how much joy this brought me) AND I had a window open most of the afternoon #winning …The dog walk though, as it turned out, was a terrible idea. It was so very very very muddy out…and so the story goes. I am not sure who was muddier – the dogs, or my shoes.
However, Old Man Winter is back (sigh) and so soup is on the menu. Personally, I am not a fan of French Onion Soup however, GraceLyn Square is not all about me ~ it’s about encouraging you to try new things. That being said, this soup is my mom’s favorite, and I would definitely make if for her…I am supposed to see her today for a late lunch or early dinner and I bet if French Onion Soup is an option, she will order it.
Scant (just barely) ½ Cup Kerrygold Butter
2 Garlic Cloves, crushed
3 Large Sweet Onions, thinly sliced
1 tsp C & H Sugar
2 Tbsp Gold Medal All-Purpose Flour
Scant (just barely) 1 Cup Dry White Wine
6 ¼ Cups Swanson Vegetable Stock
1 Cup Gruyere Cheese, grated
Salt and Pepper, to taste
FIRST Melt the Butter in a large pan over medium heat
SECOND Add the Garlic, Onions and Sugar
THIRD Cook, stirring, for about 25 minutes, until the onions have caramelized
FOURTH In a bowl, mix the Flour with enough Wine to make a smooth paste
FIFTH Stir the wine mixture into the onion mixture – cook for 2 minutes
SIXTH Stir the remaining Wine and the Vegetable Stock into the onion mixture
SEVENTH Season with Salt and Pepper
EIGHTH Bring to boil, then reduce heat
NINTH Cover the pan and simmer for 30 minutes
Meanwhile, make Croutons to garnish your soup
2 Tbsp Olive Oil
2 Slices Day-Old White Bread, crusts removed
FIRST Cut the Bread into small cubes
SECOND Heat the Olive Oil in a skillet until hot
THIRD Cook the bread in the oil, over high heat, stirring – for about 2 minutes – until crisp and golden
FOURTH Remove from the heat and drain the croutons on a paper towel – set aside
When the soup is cooked, remove from heat and ladle into serving bowls or crocks, leaving one inch to the lip
Place crouton(s) on top of the soup and top with grated cheese
Broil until the cheese is bubbly and golden, 1 to 2 minutes (keep an eye on it under the broiler so you don’t overcook)
Enjoy with a slice of bread!
A variation of this soup originates from the newest addition to my cookbook collection, Comfort Food, published in 2009, page 34.