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French Onion Soup

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Saturday, 20 October 2012 14:46

Today Brenda and I took the dogs for a short hike up a nearby mountain.  When we returned we had worked up a pretty good appetite and at this time of the year with the cooler weather there is nothing better than a bowl of French Onion Soup.  Here's the recipe we love:



  • 1/2 cup unsalted butter
  • 4 large onions, sliced and chopped
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • 1/2 Tbs Italian seasoning
  • 1 tsp parsley
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup red wine, about 1/2 bottle
  • 3 heaping tablespoons all-purpose flour
  • 2 quarts beef broth
  • 2 beef bouillon cubes
  • 1 Tbs Worcestershire sauce
  • 1 cup water
  • 1 baguette, sliced
  • 1/2 pound grated Gruyere or Swiss


  • Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, Italian seasoning, parsley and salt and pepper and cook until the onions are very soft and caramelized, about 25 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. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
  • Add the beef broth, Worcestershire, bouillon and water, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
  • When you're ready to eat, preheat the broiler. Ladle the soup in bowls float the baguette slices on top sprinkle the slices with the Gruyere or Swiss and broil until bubbly and golden brown.


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