if you can’t find Gruyere cheese or
want to use a cheese that isn’t quite as
expensive, a good substitute is either
Prima Donna or Comté, which are both
full of flavor and work well with the
rich, sweetness of the caramelized
Onion soup has been popular as far
back as Roman times. Throughout
history, it was seen as food for poor
people, as onions were plentiful and
easy to grow. The modern version of
this soup originated in Paris in the 18th
century, made from beef broth, and
WINE PAIRING OF THE MONTH
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
- Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme and salt and pepper and
cook until the onions are soft and caramelized. (Note: the key to a good onion soup is to ensure the onions are well caramelized, so be sure to cook them long enough)
- Add the red wine, bring to a boil, and then reduce the heat and simmer until the wine has evaporated and the onions are dry (about 5 minutes). Discard bay leaves and thyme.
- Dust the onions with flour and stir to coat. On low heat, cook for 3-5 minutes to cook out the raw flour taste.
- Add the broth, bring the soup back up to a simmer and cook for 10 minutes. Season with salt and pepper to taste.
- Preheat your oven broiler. Arrange the baguette slices on a lined baking sheet in a single layer. Put shredded Gruyere on the slices and broil until bubbly and golden brown (3-5 minutes).
- Place a little shredded Gruyere in the bottom of each bowl and ladle the hot French Onion Soup into the bowls.
- Place one or more of the baguette slices on top of the soup and serve immediately.
- Serve with a glass of the remaining red wine (Vieilles Vignes 2019) and enjoy!