|The sun makes me happy,|
and so does my favorite dress.
In the past week in Austin I've been able to wear a winter coat and a sun dress. It's been 30s and it's been near 70. I went from living in an endless winter to enjoying a sort-of winter with bits of summer in between.
Hey, I'm not complaining. That's why I moved here! I need the sun, I like it popping in to say hello like this. The days of the week I can bask in the sun like a cat are worth the days I have to turn up the heat and curl up WITH my cat (and dog) instead.
And if I have this soup, all the better.
|Just look. at. that. CHEESE!|
French Onion Soup has been on my culinary bucket list for years. My fiancé's mom makes the most amazing version of this, and it's what I request whenever we visit. She typically pairs it with homemade popovers (with butter and honey those are absolutely amazing) but I haven't had the guts to try that one yet.
This recipe is a combination of what she showed me over Christmas, and Alton Brown's dummy-proof recipe. The result was pretty fantastic, and I highly recommend you make this the next time a chill comes through. Bursting with flavor, paired with toasty bread and gooey cheese. Delicious.
French Onion Soup
(Loosely based on Alton Brown's recipe)
- 5 yellow onions (or a combination of yellow and red), sliced to 1/4" thick
- 3 tbsp butter
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp pepper
- 2 cups mild red wine
- 5 cups beef broth
- 2 chicken stock cubes
- 1 tbsp sherry vinegar
- 1 sprig thyme
- 2 bay leaves
- 1 tsp dried or fresh chopped parsley
- 4 slices baguette, toasted and brushed with butter
- 4 slices provolone cheese
-In a large dutch oven or large heavy-bottomed saucepan over medium heat, melt the butter. Once melted, add a layer of onions and sprinkle with salt. Continue until all onions are in the Dutch oven.
-Cover the dutch oven and let onions sweat for at least 15 minutes. After the onions look shiny and wet, gently stir. Add the pepper and sugar. Let cook, stirring occasionally, until the onions are deep caramel in color.
-Once onions have reduced to about two cups, pour in the wine. Turn heat to high. Let the wine reduce until thick, about 7 minutes or so.
-Add the broth, stock cubes, sherry vinegar, thyme, bay leaves, and parsley. Simmer for 20 minutes.
-Remove thyme and bay leaves. Heat oven to broil.
-Pour into four croques or heat-save bowls set on a cookie sheet. Place bread and a slice of provalone over each. Broil until cheese is bubbly. Serve hot.