And even though John said it wasn’t as good as its slow-cook counterpart, he admitted it was completely delicious. I agreed. Now that I’m old enough to actually enjoy smelly cheese, it was a great dinner!
French Onion Soup (adapted from here)
1 tablespoon olive oil
2 tablespoons salted butter
6 onions, thinly sliced
2 teaspoons thyme
1 teaspoon salt
3 teaspoons black pepper
1 bay leaf
1/2 cup dry red wine
6 cups beef stock
4 thick slices french bread, toasted
2 cups Gruyere cheese, shredded
In a large saucepan, heat the olive oil and butter over medium heat. When the butter has melted, add the onions. Season with thyme, salt, and black pepper. Cook onions until fully caramelized (about 20 minutes), stirring frequently. Add bay leaf, red wine and deglaze the pan. Then add the beef stock. Let the soup come to a boil and boil for about 10 minutes. Preheat the boiler to high. Place the soup in four crocks or ramekins. Top with toasted bread and cheese. Broil for about 2-3 minutes, until cheese melts and is browned. Serve immediately.
Until the next time my oven is on…