French Onion Soup on a Cold Day
It was really cold today. They said we were going to get about 6 inches of snow, but we never saw it. I decided it was a good day for some soup. French onion is so warm and the cheese is gooey and the bread is crusty… is there anything better on a snow day? (Or a supposed to snow day)
Shopping List (3 servings)
2 1/2 cups beef stock
2 onions (whatever color you prefer)
1/4 cup dry white wine
2 tsp sugar
1 garlic clove
3 tbs butter
Mozzarella and Parmesan cheese
1/4 tsp thyme
1 bay leaf
and French bread
Chop up the onions to desired size for soup and throw them in a large saute pan with 3 tbs butter. The pan should be large enough to add broth later. Saute onions for about 15 to 20 minutes tossing in the sugar and chopped garlic clove half way through. The sugar will help to onions caramelize. When the onions are translucent and almost gooey add beef stock and wine plus about 1 tablespoon of salt and pepper. Stir. Add the thyme and bay leaf and reduce the heat and cover to simmer and let the flavors combine.
Tear up bite size bits of the French bread and toast them until they are crisp and brown. Remove the bay leaf and ladle soup into bowls, place crispy bread pieces on top. Cover soup and bread completely with shredded mozzarella and Parmesan cheese and place bowls in broiler until the cheese bubbles up on top, no more than 4 minutes usually. Remove carefully and enjoy!
Note: I used Swiss Gruyere and decided after that mozzarella melts much better for that gooey, brown french onion soup effect. I would add some Parmesan to the mozzarella for more flavor.