Oh hey you! Been some time - I know. I won't go into any detail because that is not why I am here - to complain. I'm here to give you good food!!!!
Basically Life Happened.
Ok SO, let's talk about this soup. French onion is one of my top favorites. But two things I always find when eating this soup elsewhere - soggy bread doesn't really please me and two...never enough onions.
So - easy fix! I ended up putting the bread on top of the melty gooey cheese and I added about 3x the amount of onions.
About 15 plus onions.....
But it was so right. And I ended up using 3 different kinds of onions. And a whole bulb of garlic.
Yeah, a whole bulb.
But no one want just a plain ol slice of bread ontop. So I made little crostinis.
And topping it with goat cheese and MORE fried onions.
So this is onion mania.
One thing that really makes this french onion soup is the Thyme. You have to use fresh thyme. It makes it so earthy and it will smell like Thanksgiving in your kitchen.
I didn't even have it at the moment when making this - I had to stop cooking my onions midway and go out and buy some thyme.
Which ended up in me buying other herbs...and a pot to plant them in....and some dirt......
This happens every time I swear.....
But..... here you have it.
You don't have to top with the crostinis, but I find the different textures really make this soup even though this is not the traditional way.
Make a few extra crostinis too! The goat cheese paired with the onion soup is phenomenal!
And one last thing.........
This is Vegetarian. I know, wait isn't french onion soup all onions???
Well yes, but it's traditionally made with beef broth.
So I subbed in vegetable broth and a ton of wine.. and boom....
Can't even tell!
13 spanish onions
2 large sweet Vidalia onions
1 ½ Tbs dried minced onion
2 Tbs Olive Oil
3 Tbs butter
¼ tsp red pepper flakes
1 tsp fresh cracked pepper
½ tsp salt (to taste)
1 Tbs Garlic powder
2 bay leaves
1/8th tsp fresh rosemary
4-5 sprigs of thyme – (leaves slid off, discard stem)
1 bulb of garlic, smashed and roughly chopped (about 10-13 cloves)
3 Tbs flour
8 cups vegetable broth (low sodium)
2 cups red wine (Cabernet)
1½ tsp Worcestershire Sauce
1 baguette – cut diagonally into ½ inch slices
Slice all of your onions into thin slices, breaking apart into rings – this will look like an enormous amount of onions but they will cook down.
In a large pot – bring butter and oil to medium heat until better has melted. Add in the Spanish and Vidalia onion rings. Cook until they begin to break down, about 15 minutes.
Bring heat to medium high and add in the shallots.
Cook until “onion – juice” starts to evaporate and onions start to brown and caramelize. (I had a ton of juice in mine so don’t be afraid) about another 10 – 15 minutes
Add in all of your spices and herbs, red pepper flakes, pepper, salt, garlic powder, bay leaves, rosemary, thyme and fresh garlic.
Cook for another 5 minutes.
Set aside ¼ of the onion mixture for Crostinis.
Next lightly sprinkle over the flour and mix, cooking for another 5 minutes to cook off the flour taste.
Slowly add in your broth, wine and Worcestershire. Mix well.
Bring to a boil and let cook for 15 minutes until soup has slightly thickened.
Meanwhile, slice up your baguette and brown on each side in a sauté pan with a little butter. Take out and let cool.
Top crostini’s with goat cheese and caramelized onions that you had set aside earlier. Set aside.
Now, back to the soup - taste to add any additional spices (salt or pepper)
Fish out all of the bay leaves and ladle into oven safe soup bowls.
Top with Gruyere cheese (as much or as little) and broil for 5 minutes until cheese is bubbly and browned slightly.
Take out, top with Crostini and a sprig of fresh thyme and ENJOY!!!!!!!!