By Chef Shelley Pogue, Personal Chef Services Austin Texas
This is definitely one of the Classic French soups. This soup takes me back to Culinary 101 at The Texas Culinary Academy the Le Cordon Bleu program I attended. This Classic French Onion Soup was one of the first soups we had to make, and it is also one of my favorite soups to eat! I usually try to serve this with a French Baguette but I have also used croutons and other breads from my pantry. I am sure that my chef instructors would gaffe about the use of any bread other than a baguette, but I use the technique to bang out a heavenly soup! regardless!
Prep Time:Approx 10 minutes
Cook Time:Approx 30 minutes
Yield: 4-6 ServingsIngredients:
– 3 lb Texas Sweet Onions cut into thin slices
– 4 cups beef broth
– 1 cup good drinkable red wine
– 1 stick of unsalted butter
– 2 Tablespoons of AP flour
– 2-3 cloves fresh garlic
– 2 fresh thyme sprigs
– 1 fresh bay leaf
– 1/4 teaspoon black pepper
– 4 pieces of baguette about 1 inch thick
– 2-3 cups of grated Gruyere cheese
1.Melt the butter in a large pot over medium heat and add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are soft and light brown or caramelized.
2.Add the wine and bring to a boil, reduce and simmer until alcohol has cooked out and reduced down, then remove the bay leaf and thyme sprigs throw them out you are done with them. Add the flour to the onions and wine mixture and cook for a few minutes stirring so you will not burn the flour, this will act as a thickening agent to the soup and give it a velvety texture.
3. Add the broth and bring back to a simmer stirring occasionally to make sure the flour has dissolved cook for about 15-20 minutes so the flour will taste will cook out.
4. Place the baguette slices on a baking sheet and sprinkle each with the Gruyere cheese. Broil about 6 to 8 inches from heat until cheese is melted, or even a little browned.
5. Ladle the soup into a nice bowl and add the Gruyere croutons to the top. I sometimes add a bit more cheese and put the bowl back under the salamander or a broiler to just make it extra cheesy!
Avery Ranch, Austin TX
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