I’m still recovering from my family’s early Thanksgiving celebration over the weekend. I’ll tell you all about it this week. Until then, how about a scrumptious onion-thyme soup recipe to warm you through the current cold snap? It’s pretty frigid in Park City!
I’m not exactly sure what makes an onion soup “French,” but regardless, it’s comforting and delicious and surprisingly easy to make. I started with the onions, crying my way through the slicing and wishing I had goggles. In a big pot, I heated a butter and oil combo and added the onions, stirring them to coat. I covered the pot and let the onions “steep” for a few minutes before adding plenty of salt, pepper, garlic, and a bit of sugar to help with browning.
When the onions had cooked down quite a bit, I stirred in a little flour. Next came some white wine, beef broth, and a big handful of fresh chopped thyme. I let the soup simmer away for a while and prepared the very necessary toppings.
It’s not onion soup without the browned cheesy crouton on top. I sliced some day-old bread in big chunks as well as some Gruyere and Swiss cheeses. Before I scooped soup into mugs, I poured in a swirl of brandy and let it simmer for just a couple of minutes.
I topped the soup mugs with the bread, cheeses, and a sprinkling of more thyme and set them under the broiler until the bread was browned and the cheese was bubbling. YUM.
It’s hard not to dive right into the cup of goodness. John’s dinnertime lesson: If the mug is too hot to hold, the soup is probably too hot to eat. When you do finally get that first bite, be sure to get a little bit of everything- soup, cheese, bread. The broth is rich and you can really taste the thyme.
It’s amazing how so much flavor can come from so few ingredients! A bowl of this soup is like a warm bear hug– if it doesn’t warm you up on a cold night, I’m not sure what will.
- 3 tablespoons butter
- Olive oil
- 5 large onions, thinly sliced
- 3 garlic cloves, chopped
- ½ teaspoon each of salt and pepper (more to taste)
- 2 tablespoons sugar
- 4 cups beef broth
- 1 heaping tablespoon fresh chopped thyme
- 1/3 cup dry white wine
- ¼ cup brandy
- Day-old bread, chopped into chunks
- Slices of Gruyere and Swiss cheese
In a large pot over medium heat, melt the butter and the oil. Add the sliced onions and stir to coat. Put the lid on the pot and leave it alone to “steep” for 10 minutes. Remove the lid and add the garlic, salt and pepper, and sugar. Allow the onions to cook for about a half and hour, stirring often. When they’ve become tender, stir in the flour and cook for 2 more minutes. Add the wine, then the broth, then the thyme. Turn the heat down to simmer for an hour, stirring occasionally. Add the brandy and adjust seasonings if necessary. To serve, ladle the soup into oven-proof mugs or bowls. Top with a few chunks of bread and slices of cheese and heat under the broiler until the bread and cheese are browned and yummy. Top with more thyme and try to wait for it to cool down before eating. Cheers to comfort food. YUM.
Hungry for more? Check out the collection of recipes on the FOOD BLISS page.
One year ago: Greek chicken tostadas with whipped feta.