Yesterday my family had a sick-day.
We all felt under the weather for different reasons.
What could heal us? French Onion Soup.
I have always wanted to make home-made F.O.S. and yesterday was my day.
I wondered if my kiddos would eat it, even though they are great eaters.
They loved it!
Try it tonight and freeze some for later.
This recipe serves 4-6....so double it!
FRENCH ONION SOUP
Recipe by | Emilie Ahern
Serves: 4-6
3 T. unsalted butter
3 large onions, sliced 1/4" thick
2 cloves (or 2 tsp.) minced garlic
2 T. all purpose flour
1 qt. beef stock
1 (14.5 oz) can chicken stock
2 bay leaves
2 springs fresh thyme (or 1 tsp. dried)
1 tsp. salt
pepper to taste
1 baguette
1&1/2 c. grated Gruyere OR Swiss cheese
To Prepare:
1. Place butter in medium/large pot and melt over medium heat.
2. Add sliced onions and cook over medium-med/low heat for 30-45 minutes until lightly caramelized.
3. Add garlic and flour to pot and cook for 3 minutes.
4. Add broth, bay leaves, thyme and salt.
5. Bring to a boil and boil for 2 minutes.
6. Reduce heat and simmer at least 20-40 minutes. The longer you simmer the better the flavor will become. Remove bay leaves.
7. Slice baguette and toast under broiler until lightly golden. Set aside.
Note: You can also chop the bread into 1/2 cubes and toast it lightly under a broiler on a sheet pan for easier eating.
To Serve:
- Ladle soup into oven safe bowls.
- Top with 2-3 slices of toasted baguette and top each bowl with 1/4 c. grated cheese.
- Place under broiler until top is bubbly and brown.
To Freeze:
1. Ladle soup into oven safe bowl. Cool completely in refrigerator.
2. Cover with plastic wrap and freeze for up to 3 months.
3. In a separate baggie freeze 2 baguette slices and grated cheese for each bowl.
To Prepare from frozen:
1. Allow to thaw in refrigerator.
2. Microwave on half power, stirring every 2 minutes until heated through.
3. Top with bread slice and grated cheese.
4. Broil until top is golden brown and bubbly.
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