Once more to the boards, one more curtain call,
Give the crowd everything they’re asking for and more.
Always make ‘em laugh, try to make ‘em cry,
Always take the stage like it’s the last night of your life.
“Balthazar, Impresario” by Frank Turner
This blog isn’t dead until I say so. I’ve been busy, real busy (an 18 month old, went back to school to get my admin credential and a little girl due any day now). I can’t say that I will be posting as frequently as I did in the past, but I have not killed this little project.
Happy holidays!
-Mark
Adapted from http://www.foodnetwork.com
Ingredients:
1/2 cup unsalted butter
5 medium white onions, sliced
3 garlic cloves, chopped
3 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine (I would suggest a nice Burgundy that you could enjoy with your soup)
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced, brushed with butter and broiled until dark brown and crispy
1/2 pound grated Gruyere
Directions
- In a large pot, melt butter over medium heat
- Add the onions, garlic, bay leaves, thyme, and salt and pepper, reduce heat to medium-low, cook until onions are caramelized
- Add the wine, bring to a boil and then reduce to a simmer until onions look dry
- Discard the bay leaves and thyme sprigs
- Turn heat to low, sprinkle the onions with the flour, cook for 10 minutes being sure not to burn the flour
- Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes.
- Season with salt and pepper
- Portion to individual oven-proof containers, place toasted baguette and cheese on top of soup
- Broil cheese until dark brown
