For my Golden March, I’m eating French. My favorite french dish is french onion soup. Every time I see it on the menu at a french restaurant, I can’t resist. It’s my ultimate comfort food.
I always assumed that french onion soup would be a little too ambitious to attempt at home, but I was wrong! This recipe (adapted from this one by Tyler Florence-who also happens to be a huge supporter of the San Francisco and Marin Food Banks-Go TyFlo!) is surprisingly easy and delicious:
+ 2 bay leaves
+ 2 quarts beef broth
+ 2 chopped garlic cloves
+ 3 tablespoons all-purpose flour
+ 1/2 pound grated Gruyere (the amount you need depends on how many people you’ll be serving)
+ 1 cup red wine
+ 4 sliced onions
+ 1 stick (1/2 cup) unsalted butter
+ kosher salt and freshly ground black pepper
+ 2 fresh thyme springs (I substituted this for dry thyme-worked just as well)
+ Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook for about 25 minutes until the onions are very soft and caramelized.
+ Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5-10 minutes.
+ Discard the bay leaves and thyme sprigs (I left the dried thyme in).
+ 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, bring the soup back to a simmer, and cook for 10 minutes.
+ Add salt and pepper to taste, and the soup will be ready to serve.
+ Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the shredded Gruyere and broil for about 3 to 5 minutes until goldened to your liking
+ Ladle the soup in bowls.
And believe it or not, it really tastes like the real thing!