It’s raining outside again today so I figured I’d better take advantage of the cooler weather to fit in one last soup dinner. It was also a perfect way to highlight the lovely spring onions I picked last weekend. French onion soup is one of those wonderfully uncomplicated dishes that can just make your whole day better. Minimal ingredients, stinky onions, stinkier cheese, pure delight!
- 3 cups diced yellow onion (about 2 medium onions)
- 2 tablespoon unsalted butter, divided
- 1 tablespoon flour
- 1 teaspoon dried thyme
- 3/4 cup Chardonnay
- 1 tablespoon Worcestershire sauce
- 4 cups low-salt beef stock
- Salt and freshly ground black pepper to taste
- 4 1/2″ thick slices baguette, cut to fit ramekins
- 1 cup grated Gruyère cheese
Slice and dice onions.
Confession: I prefer to dice the majority of the onions, but leave a few of the onions in larger chunks to add a little additional texture to the soup. While yellow onions create a lovely soup, it’s super fun to be using a combination of while and red spring onions that I grew myself!
Cook onions in a heavy stockpot over high heat with one tablespoon of the butter, stirring constantly, until soft and caramelized, about 20 minutes.
Add remaining butter to caramelized onions. Sprinkle flour and thyme over onions, and toss to coat.
Reduce heat to medium high and add Chardonnay, Worcestershire, and broth. Heat soup and bring to a simmer. Simmer soup for 5 minutes, or until slightly thickened. Season soup to taste with salt and pepper.
Place two ramekins or oven proof bowls on a foil rimmed baking sheet. Divide soup among ramekins.
Top each ramekin with 2 slices of bread. Sprinkle 1/2 cup cheese over each.
Transfer baking sheet with ramekins to oven and broil until cheese is bubbly and browned in spots, about 4 minutes.
Serve with a garden salad and additional sliced bread.