Wednesday, January 6, 2010

French Onion Soup :-)

So I've had a grand request to post the prices of things that I buy so as to show a value of the meal. I'll also offer options to common things so you can substitute. Tonight I went to SAAR's market and yes it sounds like a disease you might acquire by making out with a bird. Don't worry about that.

I purchased 4 yellow onions (I prefer the sweet but those were 98c a pound) @ 34c a lb.
one bottle of lovely merlot from South Africa caled Herding Cats. I really like this wine as it offers a sweet flavour to nearly anything you prepare. It's not your normal bitter/dry/peppery flavour you might expect. This was $5 which was surprising as its a good wine. Don't let the screw cap fool you, this is the wave of the future boxes and caps. Never does it get corked.
One bunch of garlic 33c
ahh add some sugar about err 3 tbs, yeah that sounds good, how about a spill or two of some apple cider (hard variety is best)
Smoked provolone 6.99
one baguette 1.69 yummmmy
cut the baguette into wee slices, pour soup in bowl over it and then cover all with cheese :-)


  • 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


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 in bowls and float several of the Gruyere croutons on top.

Alternative method: 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.