French Onion Soup
Posted by Callies Biscuits on
It's that time of year where you drive to work with the heat on and you leave with the air conditioning on! I think every true southern knows that it isn't quite spring until the temperatures stabilize in the hight 70's! Until then, we are keeping the chilly days warm with this French Onion Soup.
I love making this soup because it brings back great memories. A family friend of mine was looking for cooking and baking lessons for her two 12-year old granddaughters. I, of course, jumped at the opportunity to teach these sweet girls how to make a meal from scratch. We prepared french onion soup with biscuit croutons and a shortcake cobbler for dessert. The girls each made their own pot so they could really get the hands-on experience. They also took notes in their personalized "cookbooks". At the end of the class, they had a full meal to feed their family for Sunday supper!
French Onion Soup
- - 1 white onion, sliced
- 1 red onion, sliced
- 2 yellow onions, sliced
- ¼ stick salted butter
- 4 cloves garlic, minced
- 1 tablespoon sugar
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons flour
- ½ cup red wine
- 5 sprigs fresh thyme, tied in kitchen twine
- 1 quart beef stock (or vegetable stock if vegetarian)
- ½ cup water
- Parmesan rind
- 1 cup Gruyere cheese, grated
- 6 biscuits (Callie’s of course!)
- Fresh parsley for garnish
- 1. Heat a dutch oven or large pot to medium heat. Add the butter.
1. Once the butter has melted add the onions, garlic, sugar, bay leaf, salt and pepper. Cook onions for 40-45 minutes or until cooked and tender.
1. Once the onions have cooked add in the flour and stir to coat.
1. Add in the red wine and cook for 5 minutes or until the wine has cooked out.
1. Add in the fresh thyme, beef stock and water. Cook on medium low heat for 30 minutes, stirring occasionally.
1. Preheat your oven broiler to high heat. Line a baking sheet with parchment paper.
1. Slice the biscuits in half. Place them on the baking sheet. Top biscuits with the grated gruyere and broil for 2-3 minutes or until cheese has melted and crisped. Watch carefully not to burn.
1. Serve the soup in bowls and place the cheesy biscuits on top. Garnish with fresh parsley.
1. Eat immediately and enjoy!