Today is Secret Recipe Club Reveal Day! It seems like it has been forever since we have had a reveal. But it really hasn’t, we just took December off. This month I was assigned Smells Like Brownies. Melissa is a a stay at home mom to a new baby. She has a wonderful mix of recipes on her site. Pad Thai, Vegetable Korma, Pumpkin Caramel Cake, and of course lots of different Brownies.
I wasn’t sure what to pick, but given we are trying to eat a little better, and my husband loves of French Onion Soup, that is what I went with. Melissa has a vegetarian version on her site, but I know given my husbands nature that wasn’t going to go over well. He would want the full flavor of the beef stock.
This soup was comforting, the onions were sweet and delicious, it was just what we needed on a cold winter night. I topped the soup off with provolone cheese, because that is what I had. But Melissa uses Gruyere, which I am sure is even better. Given that I don’t like cheese, I tend not to spring for the more expensive cheeses. We only get the good stuff when my husband goes to the store
- 2 Tbls butter
- 1 Tbls olive oil
- 3 large onions, thinly sliced
- 3 large cloves garlic, minced
- 1 tsp salt
- 2 Tbls flour
- 6 cups beef stock
- 2 bay leaves
- ½ cup red wine
- 1 tsp fresh thyme
- ½ tsp black pepper
- 12 crostini (lightly toasted baguettes), or croutons
- ½ cup Provolone or Gruyere cheese, shredded
- Heat butter and oil in a large pot over medium heat. Add onions and garlic. Cook for 5 minutes, breaking up the rings. Sprinkle with salt. Reduce heat to low and cook, stirring occasionally, for about an hour. You want your onions to cook down quite a bit, and be a deep brown color. You can add a tsp of sugar part way through to help them caramelize if they need it.
- Stir in flour. Cook for a minute, mixing the flour into the onions. Add beef stock, wine, bay leaves, and thyme. Cover and let simmer for 20 minutes, stirring occasionally. Add pepper, and additional salt if needed.
- Preheat broiler. Spoon soup into oven safe bowls. Top with 2 small crostini, and a little cheese. Heat under broiler until the cheese is melted and golden. Serve immediately.