ONION SOUP

August 15, 2016

I got those happy, little Crock-Pots for my birthday this year. I love them. Everything tastes better if you get it in tiny portions.

This is the perfect dish for a cold winters night. Snuggled up in a thick blanked. With a fruity glass of red wine in your hand. And by that I mean the Salzburg summer! Seriously – how rainy and cold can one town be. It’s beginning of August for gods sake. The rest of the country is eating ice cream and I’m considering to buy rain boots with fur lining.

Anyway… Super flavorful, quite filling, hearty dish. Looks like you put a lot of effort into making it – but it’s ridiculously easy. As long as you manage to cut some onion into slices you should be fine ;) Give it a try and make some french food lover happy.

ONION SOUP

  • 1/4 cup (57g) butter
  • 2 white onions
  • 1 garlic cloves
  • 1 bay leaf
  • 1 fresh thyme springs
  • salt – black pepper
  • ½ cup (125ml) red wine
  • 2 tablespoons flour
  • 1 liter beef broth
  • bread
  • 100g Gruyere

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_ slice onion [about 5mm thick rings]

_ mince garlic

_ melt butter in a large pot over medium heat

_ add onions, garlic, bay leaves, thyme, salt and pepper

_ cook until onions are very soft and caramelized [about 25 minutes]

_ add wine and bring to a boil

_ reduce heat and simmer until the wine has evaporated [onions should be almost dry]

_ discard the bay leaf and the thyme spring

_ dust onions with flour and give them a stir

_ turn down heat and cook for 10 minutes [make sure not to burn it]

_ add beef broth

_ bring back to a simmer and cook for 10 minutes

_ season with salt and pepper [if necessary]

_ cut bread into cubes [1 to 1.5 cm]

_ drizzle with olive oil

_ bake for 10 to 15 minutes in the oven or carefully roast in a pan

_ preheat broiler

_ ladle soup into oven-proof bowls

_ top with croutons and grated cheese

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_ place bowls into the oven to melt the cheese

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_ enjoy with a good glass of red wine

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