It’s cold. Actually, it’s beyond cold. We were hit with snow early this week and it was terrible. Fairfax County schools, DC schools and the Federal Government all failed to call – at a minimum – a two-hour delay causing mass chaos during the morning commute.
Since Tuesday’s snowfall, the snow hasn’t melted. We’ve been seeing temperatures no warmer than 30 F with mornings at 8 F and afternoons hovering around 25 F. I’ve probably said this at least 10 times on the blog, but I am not a fan of cold weather. If it were up to me, I would hibernate all winter and come back to life when it’s no colder than 60 F, sometime around late March. The layers: sweaters, coats, socks, leggings, gloves, hats, ear muffs; it’s all too much for me. And to top it all off, the days are cut short when the sun sets at 5pm.
That’s not to say I would enjoy eternal summers. Having four seasons is nice, but I’ve already worn my favorite sweaters and boots and coats and I’m ready for warmer seasons.
Back to this grueling week, in terms of weather. I wanted nothing more than to put on my fluffiest sweatpants and sit around a steaming bowl of soup. Enter French Onion Soup. It’s a little time consuming, but completely worth it.
Adapted from Food Network
- 1 stick unsalted butter
- 4 Large Onions, sliced into long pieces
- 2 Garlic Cloves, minced
- 2 Bay Leaves
- 2 Thyme Sprigs
- Salt and Pepper, to taste
- 1 cup Sherry or dry Red Cooking Wine
- 3 tablespoons Flour
- 2 Quarts Low Sodium Beef Broth
- 1 French Baguette, sliced
- 1/2 pound grated Gruyere Cheese
- In a large pot, melt the butter over medium heat
- Add the onions, garlic, bay leaves, thyme, salt and pepper and cook until the onions are caramelized, stirring occasionally, about 30 minutes
- Remove the Bay leaf and thyme sprigs
- Add the wine and bring to a boil
- Reduce the heat and simmer until the wine has evaporated and the onions are dry, about 10 minutes
- Sprinkle the onions with flour and stir until coated
- Cook on medium-low for 10 minutes
- Add the beef broth and bring to a boil
- Then simmer for 10 minutes. Keep warm until you're ready to serve
- In the meantime, place the baguette slices on a baking tray and cover with the Gruyere
- Broil on high until melted, bubbly and golden brown
- Pour the soup into the bowls and place the bread on top