French Onion Soup ~ More Splendid
6 tablespoons butter
8 cups coarsely sliced onions
2 tablespoons flour
10 cups beef broth
1 cup red wine
2 bay leaves
10 ounces chunk of Gruyere cheese
sea salt to taste
Sprinkle the flour onto the onions and lightly toss the onions until the flour absorbs the pan liquids and browns along with the onions (3-5 minutes). Add a little more butter if necessary during the cooking process.
Remove the bay leaves. At this stage the soup can be served or refrigerated for up to 3 days until ready to use.
When it's splendid soup time:
Reheat the soup, if necessary.
From the oven, bubbly hot vessels will emerge with a delicious, comforting combination of flavors and textures!
Don't mind the marks of the broth that bubbled over the lip, it's a part of the rustic charm of this soup.
Pass the salad and the chilled Chablis and put another log on the fire.
Thursday, January 13, 2011 - 8:13pm