French Onion Soup

Guys - it's winter in Atlanta.  I'm talking about middle of January W.I.N.T.E.R. ❄️ Sunscreen, sandals and daffodils, kind of winter. 🌞🌷😂It's been in the 70s all week.  I don't really mind the mild temperatures but it does feel weird to play corn hole in a t-shirt in the front yard in January.  Even my flowers seem confused about how to respond to this unusually warm weather.  

Regardless of what my thermometer says, it's technically still winter and I haven't been through my list of "winter" recipes yet.  I'm not about to give up on them just because we've launched into early Spring.  I've got a que full of soups, root vegetable stews and hearty casseroles to make before it gets even hotter.  (I'm hoping these temperatures aren't a sign that we're going to experience record breaking heat this summer.) 😅 So brace yourself, beloved husband, and turn on the air conditioning - I've got some winter recipes coming your way.  

This classic recipe for French Onion Soup is everything that you would expect.  Perfectly caramelized onions, fresh thyme sprigs, crusty baguette pieces and two separate cheeses melted over the top.  A classic.  There are all kinds of ways that you could change this up but if you want a traditional French Onion Soup recipe - look no further.  

French Onion Soup
4 Tablespoons butter
4 pounds onions, halved and sliced thin
1 3/4 teaspoon salt
1 teaspoon sugar
1 cup dry white wine
8 cups beef broth
4 sprigs fresh thyme
2 bay leaves
3/4 teaspoon pepper
6 ounces baguette, cut into 1" cubes
3 Tablespoons olive oil
2 cups shredded Gruyere cheese
1/2 cup Parmesan, shredded

Melt butter in Dutch oven.  Add onions, 1 t. salt and sugar.  Cover and cook 20 minutes on medium high. 

Uncover and cook until liquid evaporates and brown bits form on bottom.  (5-10 minutes)

Reduce heat to medium and cook uncovered 30-40 minutes.  
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Stir in wine and cook 1 minute.  Stir in broth, thyme, bay, 1/2 t. pepper and 1/2 t. salt. 

Bring to a boil.  Reduce heat and simmer 30 minutes on low. 

Toss baguette cubes with oil, 1/4 t. salt and 1/4 t. pepper.

Transfer to baking sheet and bake 15-18 minutes at 350 until browned. 

Set 6 individual crocks on baking sheet.  Increase oven temperature to 500.

Discard thyme and bay from soup.  Divide evenly among crocks. 

Divide 1 cup gruyere evenly among crocks.

Top with croutons.  

Sprinkle with remaining gruyere.

Top with parmesan. 

Bake 5-7 minutes until bubbly on edges.

French onion soup can really be a meal on its own but I chose to pair mine with a green salad.  I think it made me feel less awkward about eating eating my french onion soup outside on the porch on a 70 degree January evening.  

​Ciao!

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