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Thursday, January 21, 2010


New word. A little lame? Not?

Yeah, I know I've been going on and on about eating healthy. Unfortunately, it's been a chilly, rainy day in Georgia and I'm feeling a little oniony - another new word and no, it's not because I've just finished a vicious trip on the stationary bike.

Anywho... The dysfunctional family will be having homemade french onion soup and salad tonight. As you can see from my sidebar, tonight was supposed to be broccoli soup, but I've maxxed out the natives with that culinary delight. As you can see from my OTHER sidebar, I heart This is a Tyler Florence recipe. Gonna try it and let you know tomorrow the ridiculous amount of abuse I'm about to endure.

All I can say is that they'd better like it because the gruyere was $6.99!

Here's the link. For the lazy ones out there (and you know who you are), the recipe is copied below.

French Onion Soup

Recipe courtesy Tyler Florence

Prep Time:
15 min
Inactive Prep Time:
Cook Time:
55 min
4 to 6 servings


  • 1/2 cup unsalted butter
  • 4 onions, sliced
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • Kosher salt and freshly ground black pepper
  • 1 cup red wine, about 1/2 bottle
  • 3 heaping tablespoons all-purpose flour
  • 2 quarts beef broth
  • 1 baguette, sliced
  • 1/2 pound grated Gruyere


Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.


blueviolet said...

That makes me think of my dad who would go nuts over this recipe!

Sue Jackson said...

I heart the Food Network too! Our favorite show is Diners, Drive-Ins, and Dives (we love our road trips). I like Robin Miller, too. And I admit that I watched The Next Food Network Star and am planning to tape the new Worst Cook series!


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