Drew’s Kitchen- Simple French Onion Soup

If the last two month’s recipes have been a little challenging, here’s something easier but still satisfying.   I’ve tried French onion soup in a few restaurants and never liked it, probably because I ordered it at chain places that used a frozen or dehydrated recipe. This recipe uses fresh ingredients, basically beef broth and roasted onions. I always prefer fresh ingredients when cooking, so I decided to give this one a try.  I liked the results, and I think you will too.

Directions

• Start by prepping the onions. Cut off both ends and cut them in half. Peel the outer layer, then cut into thin strips.
• Melt a few tablespoons of butter or fat (I use bacon fat) in a Dutch oven over medium heat. Add the onion, minced garlic, bay leaves and thyme and set heat to medium-low. Cook until the onions start to turn translucent without mixing them.
• Add salt and pepper. Turn the onions a few times to make sure everything gets some time on the bottom to caramelize. Don’t worry too much about burning the onions; it produces a deep color and rich flavor.
• Add your wine to de-glaze the pan.  Use the liquid and scrape any pieces off the bottom, and then cook the onions for several minutes.  Stir frequently or until most of the wine is cooked off. Remove the thyme and bay leaves.
• Add enough flour to lightly coat the onions, about two tablespoons.  Cook for about 5-10 minutes, until the dry flour taste is cooked out.
• Add beef broth. Simmer for 20 minutes to a half-hour and reduce the liquid to concentrate the flavor.
• Ladle into oven safe bowls and add croutons to the top to keep the cheese from sinking.
• Layer the cheese on top of the croutons. Lots of recipes call for gruyere, but it is usually expensive.  Nice substitutes are deli sliced Swiss or Provolone cheese.
• Arrange the bowls on a baking sheet and broil for a couple of minutes, or until the cheese is bubbling and browned around the edges.  Serve immediately.