Wow, you guys, it feels like forever since we’ve chatted! How was your holiday?
I hope it was magnificent and full of cookies and love. I spent mine in Philadelphia enjoying the slower pace of life, playing about 87 games of Scrabble, and eating way too many hoagies. It was absolutely perfect.
So, obviously I want to know… what are your plans for the eve of this new year?
Wild dance parties? Fireworks? Fancy dresses and high hopes of sealing lips with a handsome someone come midnight? Sweatpants and a quiet dinner with your honey love? Spill it!
I’ve got a sparkly dress and some fancy champagne just in case, but I’m thinking this year will be more yoga pants, hot tea, and onion soup… pretty awesome if you ask me.
Let’s talk about the onion soup part real quick. I made a giant pot of this last week and it is certainly going to be a regular in my apartment this winter. Here’s the deal: 5 onions – shallots, red, white, yellow, and vidalia, 5 cloves of garlic, red wine, fresh herbs, and beef stock cooked long and low for tons of flavor! Oh, and theres crunchy bread and gorgeous bubbling cheese on top. Yes yes yes – this is good stuff!
This is not a quick soup, but it’s totally, 100% worth your time and efforts, and it’s your best friend if your trying to kick a cold.
Happy New Year, my loves! I’m so (so, so, so, so, SO) thankful to have you guys as a part of my life. I really, truly feel blessed for that.
5 Onion Soup - Baker by Nature
Yields 6-8 servings
2 tablespoons extra virgin olive oil
2 tablespoons butter, unsalted
1 large red onion, thinly sliced
1 large white onion, thinly sliced
1 large yellow onion, thinly sliced
1 large vidalia onion, thinly sliced
2 large shallots, thinly sliced
3 sprigs fresh thyme
2 fresh bay leaves
1 1/4 cup red wine
3 tablespoons flour
1/4 teaspoon crushed red pepper flakes
2 quarts beef stock
salt and pepper to taste
sliced baguette & shredded swiss cheese (about 1/4 cup cheese per bowl of soup)
Melt butter and oil together in a large pot over medium low heat. Add the onions, and cook for 15 minutes, stirring only occasionally, before adding the garlic, bay leaves, thyme, crushed red pepper, salt and pepper. Continue cooking the onion mixture until the onions are golden brown and caramelized, about another 30-40 minutes. Add the red wine, bring the mixture to a boil, then reduce the heat and simmer until the wine has decreased by half, about 8 minutes. At this time you can toss the bay leaves and thyme sprigs; they’ve done their job. Sprinkle the onions with the flour and give them a stir. Turn the heat back down to medium low and cook for another 10 minutes before adding the beef stock. Bring soup to a boil, then let simmer for another 10 minutes. Season with additional salt and pepper if needed.
When you’re ready to eat your soup, simply set your oven to the broil setting, ladle the soup into oven proof bowls, top each bowl with a few pieces of sliced of baguette and 1/4 cup of shredded cheese and place in the oven for about 4 minutes, or until the cheese is golden and bubbling.