I always enjoy my trips to the farmer’s market. The only problem I have is, I go there to get ingredients for something I’d planned but as soon as I get there, my mind is completely changed by other ingredients.
This time there were so many onions at the market that I took it as a clear sign: Onion soup. Never made this soup before? It’s a lot simpler than it sounds/looks. My only complain when making this soup is the time I spend crying over the onions but that is quickly forgotten when I start eating.
To my surprise, Lucas loved the soup. That means another meal on my “Approved by Lucas” list. By the way, I heard from Lucas something that I thought I would wait years for, he told me he was sleepy and asked for a nap! I was in shock. I said “of course honey” thinking my baby is growing faster than I can realize.
On a different note, I’m happy to tell you that I’m working on another magazine-style post for February. It’s a Valentine’s Special edition filled with DIY projects, downloadable gift cards, boxes and other projects as well as the contribution of 3 amazing ladies with wonderful blogs that kindly agreed to sharing recipes and photos with us.
4 once butter (1 stick)
6 large onions, sliced
2 fresh thyme sprigs
3 garlic cloves
1 cup of red wine
8 cups beef broth
3 tbsp flour
1/2 baguette sliced
salt and pepper
In a large pot, melt the butter. Add the onions, garlic, salt and pepper. Cook until the onions are very soft and caramelized, about 25 to 30 minutes. Lower the heat, sprinkle the onions with flour and cook stirring for 3 minutes. Add the thyme and wine, bring to a boil and simmer until the wine starts to reduce. Add the beef broth, bring the soup back to a simmer and cook for 15 minutes. Remove the thyme and season, to taste, with salt and pepper. Preheat the broiler. Arrange six ovenproof soup bowls on a baking sheet.
Ladle soup into bowls, arrange 2 baguette slices on top of each bowl and sprinkle the slices with the Gruyere. Broil until cheese melts and turns golden brown, 3 to 5 minutes.