Anticiplate

So, it is not getting warmer in Seattle. Not at all. 

I should not be making soup in the middle of June. Is anyone else having a problem with this weather? Luckily this weekend, Erik and I are taking a trip to a winery in Eastern Washington. I looked at the weather there. It’s an average of 90 degrees and no clouds. I am smiling just typing this. 

This recipe a homage to Paris. I was there at this time last year with my Mother and Sister for a little girls vacation. The food there was beyond amazing, but I wasn’t brave enough to recreate the gourmet delicacies that I had. I will just leave those tastes until I can visit again. Maybe next time  I will go with my hubby. 

Serves 4 

Prep time: 15 minutes

Cook time: 55 minutes

*adapted by Tyler Florence

1/4 c. unsalted butter

2 yellow onions, sliced

1 garlic clove, chopped

1 fresh bay leaf

1 fresh thyme sprig, or 1 tsp. dried thyme

Kosher salt and Cracked black pepper

1/2 c. dry red wine (preferably one that you are drinking while cooking!)

1 1/2 heaping tbsp. all purpose flour

1 qt. beef stock or broth

1/2 long baguette, sliced 1/2 inch thick

1 c. gruyere cheese, grated

Melt the butter in a large pot over medium heat. Add the onions, garlic, bay, thyme, and salt and pepper to taste. Cook until onions are very soft and caramelized, about 25 minutes. 

Add the wine, and bring to a boil. Reduce the heat and simmer until the wine has absorbed into the onions, about 5 minutes. Discard the bay leaf and thyme sprig (if using fresh thyme). Sprinkle flour over onions. Reduce heat to low and stir to cook off raw flour taste. Add beef broth, and bring soup to a simmer. Cook for 10 minutes. Lower heat until ready to serve. 

Preheat broiler. Arrange the baguette slices on a cookie sheet. Sprinkle with gruyere. Broil for 3 minutes, or until golden brown. 

When ready to eat, ladle soup in the bowls. Top with gruyere “croutons”.  

*You can feel free to use an oven safe bowl and top soup with bread and cheese and broil the whole dish, but I think this method makes more sense and is a little bit “lighter” than a big thick cheese layer on the top.