Blogmistress note: Tonight’s post is by my sister Heather. She is one of the best cooks I know, so you should definitely make this. She doesn’t have a blog — yet. Thanks for filling in, Heather!
I love soup. I love vehicles for melted cheese. I love wine. I love Amber. Not in that order of course. So when she asked that I make french onion soup as an accompaniment to Thanksgiving dinner, I was psyched. Now normally I make this for two, so when I adjusted the ingredient list to serve all of us and Amber and Mark left the grocery store with 23 pounds of ingredients, they questioned me. Oops. Here is what I made/watched Mark make while I directed from the couch while drinking wine.
Mark and I checking out our handiwork
Heat 1/2 cup olive oil and 1/2 stick butter over medium low heat. Once the butter melt, add 8 cloves minced garlic, 4 large sliced onions, 6 sprigs of thyme and 2 bay leaves. Cover and sweat about 30 minutes. Turn the heat up and carmelize for 15-20 minutes until colored. Briskly stir in 1/2 cup of flour and deglaze with 1/2 cup sherry, 1/2 cup red and 1/2 cup white wines. Add 32 ounces of chicken broth and 48 ounces of beef froth. Heat to boiling and simmer for 30-45 minutes until reduced by about 25%, season to taste with salt and pepper. Pour soup into 4-6 bowls, top with cubed baguettes and shredded swiss cheese. Broil 1-2 minutes until the cheese is melty and browned.
Melty, cheesey goodness. Who doesn’t love a good vehicle for cheese?
