French Onion Soup

It’s been days since I have tried anything new and the man of the house has been hinting quite blatantly (three times a day!) at Vada Pav and even then I have been pretending to not hear it! It’s my own fault, really. I think, I have self-professed my love for cooking a tad too much. Vada Pav is not inspiring me at this moment but I know I won’t be able to dodge it for much longer. That being said, I have been thinking (what dish to try out, next) on the same lines myself. Hey, I only mind when someone else asks me that question.

There are days when I struggle to keep up with the ideas that come to my mind while some days it’s a struggle to come up with even one good one! (like the past few days) There are also days when I have the idea all figured out but the dish doesn’t translate from paper into reality, satisfactorily (my eggless Cake Rusk). And then, on some days I find the dish turning awesome but the photo ruining it (my Pyaz ki Kachori). And when I have all of that sorted out, I sometimes don’t know what to write (like now). Yes, it takes some thought to write down those few lines that you see but not read 🙂 with every recipe. It might not seem like that but it does. They are no words of enlightenment but still they are worth something. They might also seem unnecessary because it is all about the recipe, in the end but it is a choice I have made to present my blog and recipes, in a certain way.

This French Onion Soup is one such recipe that has come in handy while I go through my dry-patch. I loved its bold and unique flavors. It is also a perfect low-cal recipe (That’s how low-cal I am willing to go, at the moment) for the new year! It was quite different from most soups I have had so I found it very refreshing too…….maybe it’s the wine talking! Although, this soup might not be for everyone but in my humble opinion, the soup gratinéed with gruyere cheese and baguette crouton on top is a show stopper and totally worth a try! Bon Appétit!

Yum

French Onion Soup

Prep Time: 5 minutes

Cook Time: 1 hour, 20 minutes

Yield: about 4 people

Ingredients

• 3 1/2 tbsp. Butter
• 2 large Yellow onions, sliced
• 2 large Garlic cloves, finely chopped
• 1 Bay leaf
• 2 tbsp. All purpose flour
• 1 quart Vegetable broth
• 1 tsp Black pepper
• 2 1/2 tsp Salt
• 1/2 cup White wine
• 3-4 fresh Thyme sprigs
• Gruyere cheese, grated (as per your liking)
• few slices of Baguette

Instructions

1. In a pan, add 2 1/2 tbsp. butter and to it, add bay leaf and garlic and cook till it turns light brown.
2. Add sliced onions and salt and cook till they are soft and caramelized. (slightly brown~ about 30 minutes)
3. Add white wine to the onions and cook till all the wine evaporates. (about 15 minutes)
4. Move the onions on one side of the pan and to the other side, add 1 tbsp. of butter.
5. To the butter, add flour and cook until it changes color and is no longer raw.
6. Mix it with the onions. Add black pepper and thyme to it.
7. Add vegetable broth and cook for another 15 minutes.
8. Turn the oven on broiler mode.
9. Ladle the soup into individual oven proof bowls.
10. Cut the baguette slices into bite size pieces, toast it slightly on stove top or in the oven and top it over the soup.
11. Cover the bowl with grated gruyere. Put all the bowls in a baking tray and put the tray in the oven until cheese melts and colors a bit.
12. Top the soup with few thyme leaves.
13. Enjoy this hot soup with toasted baguette or garlic bread.

Notes

Although Gruyere is expensive, it has a very unique taste and should be retained, if possible, in this soup. If it is not easily available, it can be substituted with Swiss cheese, Mozzarella or any cheese of your choice that melts.

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