Monday, May 18, 2009


We had a 20 degree drop in temperature and now that the weather is in the 60's I finally got to make my soup. It rained all day yesterday and I thought that this would be the perfect meal. I looked at tons of recipes and wound up making my own based on Julia Child's recipe in Mastering the Art of French Cooking. Here is my recipe, I hope that you get a cold day to enjoy it on.

French Onion Soup

5 onions, sliced into thin half moons
3 tablespoons of butter
1 tablespoon of olive oil
2 pinches of sugar
¾ cup of vermouth
2 tablespoons of flour
1 quart of beef broth
1 quart of chicken broth
8 springs of thyme
1 whole clove of garlic smashed
Salt and Pepper to taste

Place butter and oil in a 4 quart pan and heat on medium low, when butter is melted add onions and cooked covered for 15 minutes. Uncover onions and stir in sugar. Raise heat to medium and cook stirring regularly until onions are caramelized and have a deep golden brown color. Add flour and stir for 3 minutes. Pour in vermouth and deglaze pan.
Add thyme, salt, pepper, and broth and bring to a boil. Reduce heat add garlic and simmer for at least 30 minutes and up to two hours. Check flavor season again if needed. Remove from heat, and serve with Gruyere topped garlic baguette slices.

Gruyere Topped Garlic Baguette Slices

1 baguette, sliced into 1 inch thick slices
1 clove of garlic
2 cups of shredded Gruyere

Heat oven to 425 degrees. Place bread slices on a cookie sheet and cook in the oven for 3 to 5 minutes or until lightly toasted. Rub slices with garlic clove, top with cheese and return to oven until cheese is melted and bubbly.

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