Bareback Blog
What's for dinner?
Sunday, December 6, 2020
Do you LOVE French Onion Soup? Here is a great recipe- with a very special ingredient- Rosemary Express.
- 1½ pounds (about 5 cups) thinly sliced yellow onions (3-4 large onions, cut end to end, then sliced)
- 3 tablespoons butter. I use salted butter
- 1 tablespoon Rosemary Express
- 2 cloves garlic, finely chopped
- 2 bay leaves
- 1 teaspoon salt
- ¼ teaspoon sugar
- ¾ cup red wine
- 3 tablespoons flour
- 2 quarts low sodium beef broth, store bought or homemade
- salt and fresh ground black pepper
- 1 French baguette, cut into rounds
- 1 clove garlic, cut in half, to rub on toasted bread slices
- 2 cups grated Gruyére cheese
Instructions
- Heat butter and olive oil in a large, heavy bottomed Dutch oven. Cook onions, garlic, bay leaves and thyme, covered, over medium low heat for 15 minutes, stirring occasionally.
- Uncover, raise heat to medium high and add salt and sugar. Cook, stirring frequently until onions are deep, golden brown, about 30-40 minutes. (If looking very dry or burning, add a little water to deglaze the bottom of the pan,)
- Add red wine and bring to a boil, reduce heat and simmer until evaporated and onions are dry, about 5 minutes. Discard bay leaves and thyme.
- Sprinkle flour over onions, stir to combine for about 3 minutes to cook off flour taste.
- Add the beef broth, stir well to combine and simmer, partially covered, for about 30 minutes, stirring and skimming occasionally, if needed.
- Meanwhile, make croutons. Preheat oven to 325º. Place bread rounds on baking sheet and bake until crisped and lightly browned, about 20 minutes, flipping halfway and basting with a little olive oil. When done, rub each piece with cut garlic clove, set aside.
- Taste onion broth for salt and pepper. To serve, ladle warm soup into oven proof bowls, top with 2 croutons and a generous amount of grated Gruyère cheese. Place under broiler to melt and lightly brown. Enjoy!
