French Onion Soup

I have to admit that whenever I have a chance to cook with my Le Creuset cast iron pot, it feels like an event.  It maybe happens 4 times a year, but it feels like a treat.  It is possible this is because a glass of wine almost always accompanies anything I make in that pot, but this soup would be special to me no matter what.  It takes time, but the smells and the experience are worth it.  

The recipe we use is mostly from Julia Child.

French Onion Ingredients

Ingredients:

  • 5 cups thinly sliced yellow onions
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 3 tablespoons flour
  • 2 quarts boilting brown stock
  • 1/2 cup dry white wine (I use sauvingnon blanc)
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • salt and pepper to taste
French Onion 1

Place the butter and oil in a heavy bottomed saucepan and cook the onions (covered) 15 minutes.  

French Onion 2

Uncover the pan and raise heat to medium-high.  Stir in the salt and sugar and cook for 30-40 minutes until the onions turn a golden brown.  It smells so good at this stage.

At this point, place your beef stock in a pan and start to heat to boiling.

French Onion 4

Stir in the flour for about 3 minutes. 

French Onion 5

Add the boiling beef stock as well as the wine and herbs, and season to taste.  Simmer for 30 minutes.

French Onion 6

When ready to serve, spoon into bowls and top with baguette and shredded gruyere cheese.  Place under a broiler until the cheese is melted.  Serve and enjoy!