French onion soup. You maybe asking why in the world would she want to post a recipe for french onion soup. Well my answer to your question is cause this soup can move mountains, make a cold heart warm and probably solve world hunger. How do you like that for an answer? Seriously though people who have never had this soup and even people who don't like onions have been amazed at how wonderfully delicious it is. On a cold winter day or a windy Texas Panhandle evening this will hit just the spot. As you have heard me mention my handsome hubby does not like onions. Well he just so happened not to be able to make it home for dinner therefore the recent drop on temperature gave me a hankering for none other onion soup.
You must note that before I got started in the kitchen I went and turned on my Dean Martin Radio station on Pandora. My house was instantly filled with the come hither tunes of Dino, Ella Fitzgerald, Frank Sinatra and Billie Holiday. There is nothing more comforting than good classy music and cooking. If you have never tired it live a little. Nothing can be better than smelling the dinner on the stove and the one you are cooking it for walk in and make you feel like you have completely out done yourself.
I start by melting 1 stick of unsalted butter in a frying pan. I even used 2 cloves of fresh garlic this time! I just ran it through the press and voila crushed garlic! Put a couple fresh sprigs of thyme and 2 bay leaves in there as well. As that is melting away in the pan go get 3 medium white onions and get to chopping. I cheated.. I used a awesome mandoline my mother bought me and John. First time I used it and I can't believe I haven't used it sooner! I must say it will def get broke in over the next several months!
Once you can hear the flavor of the garlic, thyme and bay leaves being extracted into the butter only then can you add your onions. You are going to cook these about 20-25 minutes just until the onions are caramelized. Be sure to get a couple dashes of salt and pepper on those onions as well. Don't try to rush the process and undercook the onions by the way. Remember this is french onion soup. You want all that onion flavor you can get for this! If you feel inpatient open that bottle of merlot you are going to eventually use in this recipe and get to drinking.
Once it seems as though the onions have soaked up all the butter and you are left with a beautiful golden caramely onions that is when it is time to start pouring. I never recommend measuring wine. Not that I am some lonely wine-o house wife. It's just you know when you have just the right amount. It is something that is to taste. If you seriously want to nag about measurements add a cup. Then pour another glass for yourself. Continue stirring then add a heaping tablespoon of flour. I did use whole wheat flour and turned out just as wonderful as when I use AP flour. The point of the flour with the onions is it makes a slight roux, so once you start adding the simmering beef broth (by the ladel) it gives it more of a thicker comfort bite to it. It is not just a thin peasant broth. Once you add 2 liters of the broth bring to a simmer add a splash of red wine vinegar and continue to cook a few minutes more. Do a taste test and if it seems as if it is missing something that salt and pepper won't fix you can add some beef bouillon. This is not cheating and it will enhance that not so flavorful beef broth from a can. Turn off the heat and get ready to bowl it up!
I went traditional as well with the gruyere cheese. I finely grate 2 cups and pile high on top of my sliced baguette. If you are going for a clean presentation stick them in the oven now and broil until brown and bubbly, then place on top of your bowl of soup or serve it on the side. If you are going messy, all out, get in my belly style like myself, then fill your soup bowl 1/2 inch from the lip. Depending on how big your baguette slice is you may need only one but I needed two to fill my bowl. Then pile on the cheese and place under the broiler once again until brown and bubbly. I love the baked cheese baguette so I serve it with extra slices on the side. This soup is a classic. You will not find something as simple as onions and beef broth that has this much flavor and can carry itself as an entire meal. So go turn on your jazzy tunes, fill up your wine glass and just try it. Those onions aren't gonna make you cry.
French Onion Soup
Melt:
1 stick of unsalted butter
2 sprigs of fresh thyme
2 bay leaves
2 crushed cloves of garlic
s&p
until nice and sizzling
Add:
3 medium white onions & cook 20-25 minutes until caramelized
1 cup of merlot cook until soaked in onions
then add 1 heaping tablespoon of flour
cook 5 minutes stirring continuously so you don't burn the flour
Then add:
2 liters of beef stock or broth one ladle at a time
beef bouillon (optional)
splash of red wine vinegar
simmer 5-10 minutes
Broil on high:
2 cups finely grated gruyer cheese piled high on
sliced baguettes
So starting off I call this chicken chicken noodle because I use 3 boneless chicken breast as well as 4 thighs. You can not have chicken in the title then expect a few pieces to be sufficient enough to please. I boil in about 4 quarts of water with salt, pepper and 1/4 cup of chicken bouillon. This boils about 45 minutes then I pull from the pot to cool a bit and shred and debone. 
When you get you veggies and chicken in the pot bring to boil and cook 10 minutes. I then add 5 cups of egg noodles. I suggest the bigger ones cause I used the little ones this time, for the first time actually and they don't hold up as well! Once your noodles are al dente add 2 cups of cream of chicken. Stir in well bring to a simmer and you are ready to eat! 
