We received so many cookbooks for Christmas this year that we have been making new recipes left and right! We like to nail down our favorites so we can work them into our repertoire of regular meals, and of course, share them here.
With the frigid cold this winter, we have been wanting to warm up with some soup. Rather than trying something new, we’ve found ourselves craving something we came across in The Unofficial Downton Abbey Cookbook we were gifted this time last year. (The book, by the way, is filled with some pretty interesting stuff — boiled beef tongue, deviled kidneys…) This particular recipe is one that Duff enjoys making and he’s perfected it with his own little touches. If you want to change up your soup game and put some delicious in your belly, give this french onion soup a go!
Since this one is mostly a Duff-aroo, I don’t have much to offer in terms of the play-by-play. Duff has faith in your pro skills at chopping vegetables and measuring spices, so this one gets you down and dirty in a hurry.
We love this stuff, and we hope it helps to keep you warm and healthy this winter!
- 1/2 cup (1 stick) unsalted butter
- 5 onions, thinly sliced
- 3 garlic cloves, minced
- 3 carrots, peeled and diced
- 2 bay leaves
- 1 tablespoon dried thyme
- salt and pepper, to taste
- 1 cup red wine
- 3 tablespoons flour
- 8 cups vegetable broth
- 1 baguette, sliced
- 3 tablespoons butter, melted
- 1/2 cup Gruyere cheese
- 1/2 cup Parmesan cheese
- Melt butter in a large stock pot or dutch oven over medium-high heat.
- Add the onions, carrots, garlic, bay leaves, thyme, salt, and pepper to the pot. Cook the mixture about 20-25 minutes, until onions are soft and caramelized. Stir frequently to prevent sticking.
- Slowly pour in the wine and bring to a boil.
- Reduce the heat and simmer until the wine is evaporated, approximately 10 minutes.
- Discard the bay leaves.
- Sprinkle in the flour, stirring frequently over low heat to prevent the flour from burning.
- Add the vegetable broth and allow to simmer for 20-30 minutes.
- Arrange the baguette slices on a baking sheet in one layer.
- Brush melted butter over each slice of bread and cover with Gruyere and Parmesan cheeses.
- Place the baking sheet under the broiler until the bread is golden brown and the cheese is bubbly, 4-5 minutes.
- Ladle soup into bowls and top with toasts.