Sniff, sniff, tear,…..tear, sniff. Don’t worry about me, I’m just chopping onions. Lots and lots of onions. Why am I chopping so many onions? Because my husband loves French onion soup, and I love my husband.
I know, that was super sappy. But before you roll your eyes, hear me out. This year for Valentine’s Day, I decided that instead of getting Chris one big gift, I’m doing one random act of kindness for 7 days straight. Nothing big, just seven random things. One day I got him a new phone charger because his mysteriously disappeared after my sisters came to visit. One day I’m downloading the new Eric Church album on iTunes for him. Just little things that he likes. And one new recipe that he LOVES. Did I mention that he loves French onion soup? Oh, good. Well, he really does.
I’ve been telling him for a few years now that I was going to make it for him. And I finally did. Are you curious about his reaction? Ok, let me cross this off my bucket list and we’ll get started so I can tell you.
French Onion Soup
6 T butter
4 large or 6 medium yellow onions, sliced thin, lengthwise
2 cloves garlic, chopped
6 sprigs of fresh thyme
2 bay leaves
1 tsp salt
1/2 tsp pepper
1 T all purpose flour
1/2 C dry white wine or sherry (I used sherry)
1/2 C red wine (I used a shiraz)
8 C reduced sodium beef stock
Loaf of ciabatta bread, cut into 1 inch cubes
8 oz freshly grated Gruyere
Heat heavy bottom pot, such as a French oven, to medium low heat and melt butter. Add onions, garlic, thyme, bay leaves, salt and pepper. Stir occasionally and allow onions to caramelize. This process will take 45 minutes to an hour. You don’t want to onions to stick to the bottom, but don’t stir them too much. You want them to get translucent and a deep golden brown color.