With Valentine’s Day less than one week away, it’s time to start planning something scrumptious from the kitchen. As a small portion, this classic soup is an intimate start to an evening of food with you and your honey. The house gets filled with aromas that delight your senses and then you get to dig into this bowl of gooey goodness! You’ll need to set aside some time to make the soup – about 2 hours – but you will be richly rewarded with the best little bowl of homemade French Onion Soup. The star of this soup is of course the onions, which cook and cook and cook until they have released their natural sugars, get soft and creamy, and develop a rich brown color.
I love that there are few ingredients in this soup but the resulting flavors are incredible. The onions are thinly sliced and cooked low and slow, with a bay leaf and some fresh thyme to infuse their flavors. White wine is added, then some roux (melted butter and flour mixture used to thicken), beef stock and then it cooks a little bit more. The soup can be made a few days ahead of time and reheated before adding the croutons. The croutons are the highlight of French Onion Soup, with melted Gruyère cheese; the top is crispy and golden, and underneath it’s slightly soft from the juices of the soup.
If you’ve only tried this delicious soup in a restaurant, I highly recommend that you give it shot in your kitchen. It’s the perfect Valentine’s Day indulgence that is a feast for your eyes and your senses!
Eat well and share the love!
French Onion Soup
Recipe: Melissa Schenker/Foodie for Two
Serves two foodies (makes about 4 cups)
2 tablespoons unsalted butter
3 medium sweet onions (or yellow onions)
1 large shallot
1 teaspoon sugar
2 stalks fresh thyme
1 bay leaf
1 large clove garlic, minced
½ cup good Chardonnay wine (one that you would drink)
3 cups low-sodium beef stock
Roux: 1 tablespoon melted unsalted butter and 1 ½ tablespoons flour, mixed together
1/8 teaspoon fresh ground pepper
2 to 4 baguette slices, toasted (season with a drizzle of olive oil, salt, pepper)
¾ cup grated Gruyère cheese
Cut off the ends and peel the onions and shallot. Cut each onion in half and then cut each onion half (and the shallot) into thin slices, about 1/8 inch thick.
In a Dutch oven or large, heavy soup pot, turn heat to medium-low and add the butter. Let melt and add all of the onions with ¼ teaspoon salt. Stir a few times to coat the onions with the butter and cook for about 20 minutes without stirring. Stir in the sugar, and add the thyme stalks and bay leaf. Cover with a lid and continue to let the onions cook for another hour, stirring every 15 minutes or so, until the onions are very soft and golden brown.
Remove the lid, increase the heat to medium and add the minced garlic, cook for 30 seconds. Add the wine and cook uncovered until most of wine is evaporated, about 5 minutes. Stir in the beef stock, roux, ¼ teaspoon salt and 1/8 teaspoon pepper and let cook for another 30 to 45 minutes until onions are very soft and soup has thickened.
To serve, turn the broiler to high. Add ¾ cup to 1 cup of soup in an oven-proof ramekin, soup tureen or mug. Add the toasted bread slice (or slices) on the top of soup and top with half the cheese. Place the ramekin under the broiler for 1 to 2 minutes until cheese is melted, golden and bubbly. Serve hot.