I’d like to tell you a story..
Once upon a time, in a land far far away there were two little girls. These two little girls did not take to one another at first, but after a number of years, they began to grow close. Before anyone new what had happened, they became inseparable best friends. The bestest of best friends…the kind of best friends that other people hate because they wish they had a best friendship semi-close to that magnitude.
The two little girls had oodles of nutty adventures together, and they soon grew up and found that they were no longer little girls. Thus, their destinies took them many miles and many hours away from one another. However, the two remained the best of friends.
One glorious weekend in February, the dynamic duo reunited. They continue to have nutty adventures. The more charming of the two, made a large vat of Classic French onion soup for her beloved companion, as it is her fav.
The two ate a lot, laughed a lot, and said a lot of strange things.
They sadly parted ways yet again.
In short, my best friend of about 7 years came to visit me this weekend. Twas a blast. Most care free, fun-loving-like weekend I’ve had in quite a while. Much needed
My best friend loves soup. I mean, she really loves soup. Particularly, French onion soup.
I love my best friend. A heck of a lot. Rarely does one peel and chop four and a half pounds of onions for anyone other than people you really love.
An act of love totally appropriate for Valentine’s Day if you wanna be seasonal about it.
My hands might still smell like onions next week…maybe that’s why they say love stinks?
Of course, regardless of whether you have some sentimental motivation for making it, nothing beats a bowl of rich velvety French onion soup.
Caramelized onions…beefy broth…robust flavor…mmm mmm good.
Serve it with some cheese toasts. Crispy baked cheesy bread is always the right decision.
French Onion Soup
- 1/4 cup butter
- 1 tbsp olive oil
- 4 & 1/2 lbs yellow onions, peeled and sliced
- 1 tsp chopped fresh thyme
- 1 tsp sugar
- 1 tbsp sherry vinegar
- 6 & 1/4 cups good beef stock
- 1 & 1/2 tbsp all-purpose flour
- 2/3 cup dry red wine
- salt and pepper to taste
Melt the butter with the oil in a large pot. Add the onions and stir to coat in the fat. Cook over medium heat for 5-8 minutes, stirring once or twice, until the onions begin to soften. Stir in the thyme.
Reduce the heat to very low, cover the pan and cook the onions for about 20-30 minutes, stirring frequently, until they are very soft and golden yellow.
Uncover the pan and increase the heat the slightly. Stir in the sugar and cook for 5-10 minutes, until the onions start to brown. Add the sherry vinegar and increase the heat again, then continue cooking, stirring frequently, until the onions turn a deep, golden brown–this could take up to 20 minutes. Meanwhile, bring the stock to boil in a separate pot.
Stir the flour into the onions and cook for about 2 minutes, then gradually pour in the hot stock. Add the wine and season to taste with salt and pepper. Simmer for 10-15 minutes
For the toasts
- 1 day-old French baguette, sliced
- good Dijon mustard
- 1 cup grated cheese (Gruyère, Swiss, or whatever you choose)
Preheat oven to 400F. Spread the bread slices on a greased cookie sheet and lightly spread with Dijon mustard and evenly sprinkle with cheese.
Place under broiler until cheese is bubbly and begins to brown.