Classic Onion Soup – This comforting bowl of deliciousness is just what’s needed on a cold night.
Cold season is here… not doubt about it!
This past weekend was a very cold one. I mean. Not like winter but the temperatures dropped dramatically. Don’t ask me why but it always take me time to adapt from one season to another. Specially went it come to clothes. So this weekend I went out just wearing a sweater and I almost freeze.
When the weather gets chilly I feel a need of cooking soups. Any kind. From just a simple and quick chicken and noodles (or rice) soup to a cream of vegetables. Anything that brings comfort to our soul and have a near-magical ability to warm our toes. Actually my little girl has been eating soup for dinner, requested by her, for three four days in a row. And she loves it. She is definitely a soup girl.
I can’t tell you how tasty this soup is, so comforting, so cheesy and so filling. Personally I eat it without the bread on top. I just add the cheese and put it in the oven to melt it a little.
For me the secret of this delicious soup is long slow cooking. That’s it. The slow cooking process will help the soup to develop its classic and utterly intense and rich flavor.
Let’s cook soup and stay warm, everyone!
- 4 tablespoons unsalted butter
- 1 lb . yellow onions peeled and sliced (approx. 3 large onions)
- 1 tablespoon all-purpose flour
- 3/4 cup dry white wine
- 6 cups beef broth
- 2 teaspoons fresh thyme
- 1 bay leaf
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and freshly ground pepper to taste
- 10 -12 slices of crusty baguette bread
- 2 cups Gruyere cheese grated
In a large pot, melt butter over medium heat. Add the onions, stir well, cover and cook for 5 minutes. Uncover the pot, reduce heat to medium-low and continue to sauté, stirring occasionally, until onions are tender and golden brown, about 25 -30 minutes.
Increase heat to medium high. Sprinkle the flour over the onions and stir until combined. Add the wine, beef broth, thyme, bay leaf and Worcestershire sauce. Taste and add more salt and/or pepper if you’d like. At first boil, reduce heat to medium-low and simmer, uncovered, about 30 minutes. Taste and adjust the seasoning if necessary. Remove bay leaf and discard.
Place rack of your oven in center and turn the broil on.
Distributed the soup into individual bowls, place 1-2 slices of bread over the soup and sprinkle with plenty of Gruyere cheese.
Bake until cheese is melted and bubbling, about 2-3 minutes.