Today we reap the rewards of the homemade beef stock we made recently! I promised a great soup and French Onion just sounds so perfect for a cold day, doesn’t it? When I say this is spectacular I am not exaggerating, I really can’t express how delightful it is, but I’ll try…
A few years ago for Christmas we spent about a week in Paris, and it was as beautiful as we imagined and as cold as you might think it would be in December. One late afternoon we were taking in the sites near Notre Dame, and as the light faded from the winter sky the cold began to seep into our bones. We walked a few blocks to escape the crowds and the cold and found a small bistro that wasn’t too busy or filled with other tourists. This was a neighborhood spot that the locals ate at, a place that could only survive if the food was good.
We ordered the French Onion Soup, and when the bowls were placed in front of us the steam warmed our noses and filled our hearts with goodwill toward all mankind. We pierced the cheesy surface with our spoons, being careful to scoop a piece of the broth laden baguette and the translucent onions so that we could taste every component of the dish with each bite. As the warmth of the soup and our surroundings slowly replaced the cold in our bones we marveled at how so simple a dish could have such complex flavors.
This recipe is very close to that wonderful experience. It truly does remind me of the bowl I had while visiting France and each mouthful brought back such beautiful memories.
- 2 tsp butter
- 2 cups thinly sliced yellow onions
- 1 tsp flour
- 3 cups homemade beef broth
- 4 slices of baguette, lightly toasted
- ½ cup gruyere , grated
- ½ cup fresh Parmigiano cheese, the real stuff
- Melt your butter in a skillet then add your sliced onions. Sauté until translucent .
- Add flour stir to coat onions and cook for about 1 more minute.
- Stir in your broth and bring to a boil, stirring as needed.
- Reduce heat to a simmer for 15 minutes .
- Toast four slices of baguette.
- Divide the soup between two oven proof bowls.
- Sprinkle your gruyere and parmigiano cheese over toasted baguette slices.
- Place in the boiler and allow the cheese to melt and get brown.
Hope you try this very soon. Let us know what you think!