Do you like French Onion Soup?
Man, this is an EASY recipe and so delicious!
It's from Tyler Florence from Tyler's Ultimate cooking show on Food Network.
It's from Tyler Florence from Tyler's Ultimate cooking show on Food Network.
I've made other French Onion soups and they just seemed so complicated and time consuming.
The reviews for this dish were outstanding...I just had to check it out!
Here's the fixins for this delicious beefy French Onion soup.
M'kay, we're gonna start by melting up that butter in a pan.
Slice the onions and mince the garlic...
Throw the onions and garlic into the butter in the pan.
Add the thyme and bay leaf in,
the salt and pepper and saute...
the salt and pepper and saute...
Keep simmering and sauteeing....
you want the onions to caramelize...
you want the onions to caramelize...
About like this, although you can brown them even more if you want...
Now's about the time to pour in that one cup of wine...
the recipe says one cup, about 1/2 a bottle...
Say what the what? Since when is one cup a half a bottle????
I just poured in literally
ONE CUP.
the recipe says one cup, about 1/2 a bottle...
Say what the what? Since when is one cup a half a bottle????
I just poured in literally
ONE CUP.
HEY!
Here's the Gruyere cheese that the soup bowls are topped with.
Here's the Gruyere cheese that the soup bowls are topped with.
Gruyere is expensive but worth it!
Use Gruyere with this recipe, do not use another cheese.
Gruyere is the key to this French Onion soup!
Use Gruyere with this recipe, do not use another cheese.
Gruyere is the key to this French Onion soup!
So
grate up that Gruyere!
Okay, back to the soup, let the wine reduce down until the onions are dry...
LOOK AT THOSE LAYERED FLAVORS WOULD YA??!!
Now fish out the thyme sprigs and bay leaf and dust in the flour for thickening...
Turn the stove on low and let the onions simmer, cooking the flour taste out.
Hey, who should clean their stove BEFORE taking pictures to put on the internet?
Nahhhhhhhh.
Okay,
so the onions have cooked down even more,
now add all that beef stocky goodness!
so the onions have cooked down even more,
now add all that beef stocky goodness!
Bring the soup back up to a simmer and cook for 10 minutes.
Looks weird here, but it will scoop nicely into ramekins.
Looks weird here, but it will scoop nicely into ramekins.
I guess you don't have to use ramekins,
you can use coffee mugs even.
Whatever vessel you use, it just has to be in a hot oven for 3-5 minutes to melt the cheese on top.
you can use coffee mugs even.
Whatever vessel you use, it just has to be in a hot oven for 3-5 minutes to melt the cheese on top.
I have ramekins.
I picked up these cute black and white striped ones up at WalMart years ago. I think they might be Pyrex brand. I picked them up to make creme brulee but I've used them several other times too.
I picked up these cute black and white striped ones up at WalMart years ago. I think they might be Pyrex brand. I picked them up to make creme brulee but I've used them several other times too.
These black ramekins I just picked up at Hy-Vee.
They're that Curtis Stone line they carry. These were on clearance for $2 a piece. I bought four, that was all they had.
They're that Curtis Stone line they carry. These were on clearance for $2 a piece. I bought four, that was all they had.
I wish they would have had more, I would have bought all that they had. I like this size and style.
Oh let's face it, I heart dishware in general. LOVE!
Okay, so ladle the yummy FRENCH ONION soup up in each bowl or ramekin...
Confession Alert
Confession Alert!!
At first I inserted the following picture but it looked so gross, I deleted it and inserted the six bowl picture instead....
Why would I even take this picture?
I took it twice in fact. Why?
IT LOOKS GROSS, YES?
Want some?
I took it twice in fact. Why?
IT LOOKS GROSS, YES?
Want some?
Anyway, here,
layer up the French Onion soup bowls with good crusty bread and that shredded Gruyere cheese.
layer up the French Onion soup bowls with good crusty bread and that shredded Gruyere cheese.
Stick these in the oven on a covered baking sheet
(just in case there's any spills) and bake until cheese melts, uh maybe about 3-4 minutes is how long I kept mine in for.
And plate it up!
Look at that melted Gruyere and that beef broth...
so so good!
so so good!
Now as good as that yummy cheese and crusty bread looks,
the broth is so tasty...not too "oniony" by any means. Very mellow in fact.
the broth is so tasty...not too "oniony" by any means. Very mellow in fact.
Make sure you dig to the bottom for that cheese.
You know, it dawned on me, I don't have a lot of pictures of the broth but it really was so beefy and mellow. It certainly wouldn't hurt little people's tummies or tummies with sensitive spice issues.
Here's the recipe...
Here's the recipe...
| French Onion Soup Recipe Tyler Florence from www.foodnetwork.com Tyler’s Ultimate cooking show Courtesy www.turnkeyqualitycars.com Serves: 4 to 6 servings Ingredients 1/2 cup unsalted butter 4 onions, sliced 2 garlic cloves, chopped 2 bay leaves 2 fresh thyme sprigs Kosher salt and freshly ground black pepper 1 cup red wine, about 1/2 bottle 3 heaping tablespoons all-purpose flour 2 quarts beef broth 1 baguette, sliced 1/2 pound grated Gruyere Directions Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper. When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes. Ladle the soup in bowls and float several of the Gruyere croutons on top. Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese. | |
Okay, I have a couple more soup recipes that Ima be posting here shortly, one is a healing soup that actually works I think!
Also, Tim wants to eat less carbs (whatever!!!) so I guess Ima try to eat less carbs too for the next couple months.
We'll see how THAT one goes.
This is how I feel about that.
Uh yeah,
is what she said while laying listlessly on the kitchen floor, too weak to move...
CUZ SHE CUT DOWN ON HER FREAKING CARBS!!!
WHATEV!!!
Well I hope I have enough energy to post stuff here.
If there's a lot more typos than normal and a lot of more crazy stoopid nonsense more than normal here in these posts, please, someone, anyone, RUN OVER TO MY HOUSE AND SHOVE CREAM CHEESE FROSTED CINNAMON ROLLS IN MY MOUTH! PLEASE!!! Please don't let me wither away from lack of energy/carbohydrates. Please.
Hey, you don't have any cream cheese frosted cinnamon rolls on ya right now, do ya?
I'm feeling kinda faintish....
is what she said while laying listlessly on the kitchen floor, too weak to move...
CUZ SHE CUT DOWN ON HER FREAKING CARBS!!!
WHATEV!!!
Well I hope I have enough energy to post stuff here.
If there's a lot more typos than normal and a lot of more crazy stoopid nonsense more than normal here in these posts, please, someone, anyone, RUN OVER TO MY HOUSE AND SHOVE CREAM CHEESE FROSTED CINNAMON ROLLS IN MY MOUTH! PLEASE!!! Please don't let me wither away from lack of energy/carbohydrates. Please.
Hey, you don't have any cream cheese frosted cinnamon rolls on ya right now, do ya?
I'm feeling kinda faintish....
