For this Recipe Swap, the theme was Soup and Stews and I got French Onion Soup from Joelen of What's Cookin' Chicago?. I hand out links to Joelen's blog a lot because it has a great Freezer Meal section, but I've never actually tried any of her recipes. Her recipe for French Onion Soup comes from Tyler Florence, who I adore. So I was willing to give this recipe another shot.
French Onion Soup
adapted from What's Cookin' Chicago?, originally from Tyler Florence
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
1 quart beef broth
bread bowls (1 per person)
1/2 pound grated Gruyere
1) Melt the stick of butter in a large pot over medium heat.
2) Add the onions, garlic, bay leaves, and salt and pepper and cook until the onions are very soft, about 50 minutes.
5) Now add the beef broth, bring the soup back to a simmer, and cook for 20 minutes. Season, to taste, with salt and pepper. (I added a little of the gruyere to the soup as it was simmering)6) When you're ready to eat, preheat the broiler. Arrange the bread bowls on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
7) Ladle the soup in bowls and float the top of the bread bowl like a crouton on top of the soup.
My times were much different than the ones in the original recipe. It took about two hours from the time that I threw the onions into the pot to the time the bread bowls came out of the oven. This recipe makes quite a bit of soup. We could have easily fed six or more people.