We had wanted to make some french onion soup for a while. It’s so delicious and rich and during these winter months, proved a surefire bellywarmer. When we learned that onions (particularly Walla Walla onions) are the state vegetable of Washington state, we knew we had to make a special french onion soup for our bracket and to support the local economy of Washington.
French Onion Soup (from epicurious)
2 lbs. yellow onions, cut into small pieces
6-7 sprigs fresh thyme
2 bay leaves
1/2 tsp. salt
2 tsps. flour
1 cup white wine
4 cups beef stock
2 cups water
sliced bread (we used a small baguette)
3 tbsps. butter
grated Gruyere cheese (a whole block; about 2 cups)
1. Melt butter in heavy saucepan over low heat. Add onions, thyme, bay leaves, salt and pepper. Cook for about 25 minutes until onions are very soft, stirring occasionally.
2. Add flour and cook for another minute. Then increase heat and add wine. Let wine simmer 2-3 minutes until liquid is somewhat reduced.
3. Add beef stock and let soup simmer for about 25 minutes. Season with salt and pepper, if needed.
4. Heat the bread slices in the oven until they are crispy.
5. Pour soup into ramekins, and place bread slices in each ramekin. Add a thick layer of grated cheese to each ramekin, and place ramekins under the broiler for 3-5 minutes until cheese is golden.