My french onion soup extravaganza deserves its own post. In Cabo we had an odd Mexican take on French onion soup so I was inspired to make my own since it's one of my favorite foods. I used Tyler Florence's recipe found here. After work on Friday, I stopped by the San Francisco Ferry Building to pick up the ingredients. I wanted to use the good stuff since I already bought the fancy soup bowls from Williams Sonoma (I like to take advantage of my discount in every kitchen way possible). I recommend getting super delicious cheese and freshly baked bread to bring out the flavors. Also, I cut the recipe in half so we didn't end up with leftovers. I have a feeling left over french onion soup isn't that good. It's super easy and a delicious meal on its own!
Slice the onions (be nice to them since they're the star of the show). Melt the butter in a pot, add the onions, garlic, bay leaves, thyme, and S&P. Sautee those babies, then add the red wine. Cook until your onions are dry, dust with flour and cook some more. Get your cheese grated and your bread sliced. After adding the beef broth and simmering for a few minutes, ladle them into your fancy oven safe soup bowls. Top with the slices of bread and grated cheese. Be generous! Bake in the broiler until it's gooey, golden brown and bubbly. Meanwhile, let your significant other help by preparing some other delicious side to go with the soup - like shrimp and veggie kabobs. Voila! You have yourself a lovely Friday night (or any day) meal. Oh, and take a picture of your significant other happily eating.
Recipe by Tyler Florence:
Ingredients (cut everything in half for a 2 person serving) 1/2 cup unsalted butter 4 onions, sliced 2 garlic cloves, chopped 2 bay leaves 2 fresh thyme sprigs Kosher salt and freshly ground black pepper 1 cup red wine, about 1/2 bottle 3 heaping tablespoons all-purpose flour 2 quarts beef broth 1 baguette, sliced 1/2 pound grated Gruyere
Directions Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, 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. Now add the beef broth, 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. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.