It’s Thursday, one day before a relaxing weekend trip to Quebec City. I am very much looking forward to this quick get-away. My mouth is actually salivating a tiny bit as I think about the French onion soup I had there last time.
I attempted to make my own once, semi-succeeded, but I could never beat the kind you can find there. BUT, if you can’t quite make it to Quebec right now, why don’t you try out this recipe to hold you over:
French Onion Soup
What you need:
8 large shallots, sliced
5-6 cloves of garlic, chopped
1 tbsp olive oil
1 Bay Leaf
Salt and pepper to taste
2 cups of red wine
8 cups beef stock
1. Heat olive oil in a soup pot on medium heat.
2. Add shallots, garlic, salt, pepper, and bay leaf
3. Sautee, stirring every few minutes for about 40 minutes, until onions are brown.
4. Add a 1/4 cup of the red wine and sautée for 5 more minutes.
5. Add the remaining red wine.
6. Add beef stock, bring to a boil, then reduce heat.
7. Allow to simmer for a few minutes.
8. Ladle soup into oven-proof bowls.
9. Place a slice of French bread or sourdough bread on each bowl.
10. Top each piece of bread with a thin slice of Gruyere cheese.
11. Place the bowls on a cookie sheet, and place under the broiler. Broil until cheese begins to bubble, and remove the tray from the oven.
12. Allow to cool for a few minutes, serve, and enjoy!