French Onion Soup

I can't believe it's already November. Time sure flies when you're having fun. Now that it's getting a tad bit chillier (well, kind of, California can only get so cold), French Onion Soup came to my mind. A few November's ago, I experienced the best French Onion Soup at a little cafe in Paris and I've always dreamed of remaking it. For some reason, I always thought French Onion Soup would be incredibly hard and time consuming to make.Wrong. What have I been doing with my life during these "cold" winter-ish months?! Eating canned soup?! Never again. This (in my opinion and my friend Kristina's) is comparable, or even [dare I say] better, than the one I tasted in Paris, the delicious soup's birth place (I think). It's full of flavor, not too heavy on the salt, and easy to make. Win-Win-Win. This will surely warm your insides and keep you feeling nice and cozy!

French Onion Soup
Time: 1 Hour / Serving Size: 6-8

Ingredients:

• 4 Yellow Onions
• 1 Stick of Unsalted Butter
• 3 Tsp Salt, Divided
• 4 Sprigs of Thyme
• 2 Bay Leaves
• 1 Cup Red Wine
• 3 Tbsp Flour
• 1 Tsp Pepper
• 2 Quarts Beef Broth
• 1 Baguette, Sliced 1/2 Inch
• 6-8 Slices of Thick Gruyere Cheese

Directions:

Cut the onions in half and cut thinly.

In a dutch oven or large pot, melt the butter over medium heat and add in onions. Stir and add in 1 Tsp of salt. Cover with lid and let cook for 10 minutes.

After 10 minutes, add in thyme and bay leaf to onions.

Stir and cover. Cook the onions for an additional 20 minutes until translucent. 

Add the red wine and stir. Add in 1 tsp of salt. Turn to medium-high heat and let simmer for 5 minutes.

Take out the thyme and bay leaves and discard.

Lower heat to medium and stir in the flour. Cook for 5 minutes.

Add in the beef broth over medium-high heat and cook for 7-10 minutes. Add in 1 Tsp salt and pepper.

Turn the broiler on high with a middle rack.

While the broth heats, slice the baguette and cheese.

Once the soup is hot, taste. If needed, add more salt and pepper until seasoned.

Place the soup into a oven-safe bowl using a ladle. Fill to very top.

Place bowls on small sheet tray and top with sliced baguette (depending on size of baguette, use 1-4 slices). Then top with cheese.

Place in oven under broiler and let the cheese melt and get bubbly - about 3-5 minutes.

Let bowl cool a little and then serve!