I stopped blogging. I stopped blogging because between my job, the holidays, and several weekend getaways I became very busy and sort of broke. I’m ashamed to say that the last time I posted was over two months ago! And I call myself blogger. Ugh.
There’s a bright side to everything. On the bright side of this shameful blogging situation are my really naggy family and friends, of whom more than one reached out to complain to me about the lack of “food porn” I’ve posted lately. Their words, not mine.
So what has changed since my last post? Well, the year, for starters. Among others are my waist line, the number on the scale, and how often I exercise. How many of you can say the same? Mmmhmm, that’s what I thought. These short days and cold temperatures tempt us all hibernate and insulate our bodies. So I thought I’d share with you a recipe that is just as soul-satisfying as apple pie and Christmas cookies but much more mindful of the warmer months ahead (that will be here before you know it).
This is my cozy, steamy, savory French Onion Soup. It’s in your best interest to avoid standing under any mistletoe after consumption.
Here are the ingredients for 4-6 servings:
- 6 small/medium yellow onions
- 2 cloves of garlic
- 2 qts beef broth
- 3 bay leaves (fresh or dried)
- a few sprigs of thyme
- a cup of white or red wine
- 3 tbs unsalted butter
- a french baguette
- Swiss cheese (Gruyere is used traditionally, today I went with Jarlsberg)
First thing to do is thinly slice all 6 onions. You’re going to cry. There’s no way around it. Trust me it is worth it.
Melt the 3 Tbs of butter in a dutch oven over medium heat.
Add all of the onions to the pot. I like to stir them around with a wooden fork to break up all the layers! Keep the pot at a medium heat. This is going to take awhile. To really caramelize these onions they need to be cooked low and slow. Low heat, for a long time. This step will probably take 50-60 minutes from start to finish.
In the meantime, mince the 2 cloves are garlic and shred the swiss cheese.
About half way through add the bay leaves, fresh thyme sprigs, and garlic. Season with a teaspoon of salt and some black pepper.
After about an hour the onions will look like this…
At this point, add the wine and allow it to reduce for about 3 minutes…
Crank the heat to medium high heat and add the 2 qts of beef broth.
Bring this to a boil and allow to simmer for about 15 minutes. The longer you allow this to simmer the more the flavors are going to develop. But I wasn’t blessed with that sort of patience. So 15 minutes will do. Ladle the soup into oven proof bowls…
Top with two slices of bread! (Ahhh I love this part!!)
Top with CHEEEESSEEE!!
And finally, put these under the broiler for 4-5 minutes until bubbly and slightly brown….
Utterly show-stopping, if you ask me. ENJOY while the cheese is stringy and gooey.