Written by Joy Errico Seusing
I have always loved getting French onion soup in restaurants so I decided this fall I would experiment and try to come up with a recipe that was just as good. I find this very filling and perfect with a simple salad on the side for dinner. This recipe makes enough for four large bowls. Enjoy!
4 tbsp. butter
1 tsp. minced garlic
4 yellow onions (medium-large), sliced
Salt and pepper to taste
1 tsp. flour
¾ cup red wine of your choice
1 tsp. thyme (fresh is best- if you use dry, just put in a pinch)
2 bay leaves
1 tbsp. lemon juice
4 cups beef broth
½ cup shredded Swiss or Gruyere cheese (you could also use sliced)
Four thick (1 inch or so) baguette slices
Melt the butter on medium heat in a large sauce/soup pan. Add the garlic, onions, salt and pepper and keep heat on medium. Cover the pan and cook, stirring every fifteen minutes or so, for one hour and a half. Add in flour and stir until combined. Add wine, thyme, broth, bay leaves, lemon juice, and more salt and pepper. Cook for 15 minutes. Heat your broiler on high. Spoon the soup into 4 bowls, put a baguette slice in each bowl and cover with cheese. Broil for 5 minutes until cheese is melted. Yummy!
About the Author
Joy Errico Seusing lives in Needham with her husband and two young children. She is the Vice President for External Relations at Jumpstart, a national early education organization headquartered in Boston. In addition to being a happily busy working mom, Joy loves traveling to new places, reading on her Kindle, interior design, power yoga, and of course, cooking! Joy is a monthly contributor for the Parent Talk blog so be sure to check back for new recipe ideas each month.