It’s official. I’m a lover of sunshine these days and the recent weeks of rain here in the Texas Panhandle is giving me a drop in serotonin for sure. The only thing that makes a dreary day better in my opinion is a warm cup of soup. This NYT recipe is my favorite by far. Flavorful but not too heavy, cheesy but not too stringy.
3 Tbs unsalted butter
2 lg onions (we prefer the taste of yellow instead of white for soup)
3/4 tsp salt
8 c beef stock (we used veggie we made at home)
1 c dry white wine / 1 Tbs brandy
1 Tbs flour
1/2 tsp black pepper
-Melt butter in a Dutch oven. Add onions and ½ teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over med heat, stirring occasionally. The caramelization may take 45 to 60 minutes. Meanwhile, warm broth in a separate sauce pan on low.
-Once onions are caramelized, add wine and brandy to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.
-Slowly add warm broth, 1/4 teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
-Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Place 1 Tbs gruyere in bottom of bowl, ladle soup on top, and cover with bread slices. Sprinkle each with more gruyère (we only use 2 Tbs). Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.