French Onion Soup

Did you know that the base of French Onion Soup is...beef broth? Yes? Am I literally the only person on that planet that did not know this? Yes?

As an occasional vegetarian (and constant red-meat-free-etarian), during the fall months I often find myself ordering this cheesy, brothy, wonderful soup at restaurants. "No hamburger for me, thank you. You see. I don't eat red meat. I'll be having the French Onion Soup."

Yep. That was me.

Until earlier this week when I decided to whip up this up at home. Recipe after recipe after recipe was calling for beef stock. What the what?? Shame befell upon me.

So much for "Beef-Free Since 2003."

Might as well celebrate with a hamburger.

French Onion Soup

adapted from Tyler Florence's recipe

Ingredients:

1/2 cup (1 stick) unsalted butter

4 medium-large onions, sliced (I used five small and one large)

2 garlic cloves, minced

2 bay leaves

2 sprigs fresh thyme

kosher salt + black pepper

1 c. red wine

3 heaping tbsp. flour

2 q. vegetable broth (feel free to use beef broth here!)
1 baguette, sliced

1/2 pound Gruyere cheese, grated

Directions

Melt the stick of butter in a large pot over medium heat. Once melted, add the onions, garlic, bay leaves, thyme, and salt and pepper.

Cook until the onions are very soft and caramelized, 25 to 40 minutes depending on your stove.

Add the wine and bring the mixture to a boil.  Reduce the heat and simmer until the wine has evaporated and the onions are dry, about 10 minutes.

Discard the bay leaves and thyme sprigs. Dust the onions with the 3 tbsp. of flour and stir. Turn the heat down to medium-low and cook for about 10 minutes to cook out the raw flour taste.

Next, add the broth, bring the soup back to a simmer, and cook for 10 minutes. Season to taste with salt and pepper.

Once it's feasting time, preheat your broiler (I turned my oven up to 450 F). If you have an oven safe pot/oven safe bowls, ladle the soup and place the baguette slices on top of the soup. Sprinkle the bread with the Gruyere and broil until bubbly and golden brown, about 3-5 minutes. Serve immediately.

If you do not have an oven proof  bowl or pot, simply broil the slices of  bread with Gruyere in the oven and serve on top of warm soup.

The soup will keep in an airtight container in your refrigerator for up to five days.

Perfect for snuggling up with during the fall!