Onion Soup with Loads of Thyme and Giant Gruyère Crostini

I fake myself into believing I don’t like things…

Things… I’ve never even tried. Totally silly. Totally not true.

Totally cheating myself out of new experiences. New experiences are what life is made of! Duh.

Caesar salad, blue cheese, and pâté… all recent discoveries of love bordering on obsession; caesar salad is slowly taking over my life.

In the spirit of change, discovery, and living life to the fullest: I made this soup. Baby steps.

This soup beats any other soup for cozy up, rainy night, frozen fingers, runny nose worthy soup. Beats it black and blue.

You’re probably normal and have eaten this amazing soup a dozen million times: It’s seriously great. Totally cheap to make, too. And – caramelizing onions is a delicious excuse to sip wine and stir an hour away in your kitchen. Caramelized onions, rich flavorful broth, and a giant crostini floating on top smothered in crisp, golden, bubbling cheese – you want this for dinner!

Now before any of you strict classic recipe enforcers start up – I know this recipe is not the “classic” version of french onion; I intend on making Ms. Julia Child’s recipe very, very soon. If we’re being honest here, this recipe was highly rated on epicurious, and I had a bunch of thyme I really needed to use up. I hate wasting herbs – it’s considered a crime in this here kitchen.

Caramelized onions make your kitchen smell like heaven.

The onions definitely took longer than the stated 25 (hah!) minutes the recipe claimed to bring them to a deep amber; I fully expected to be slow cooking them for at least 45 minutes. As any knowledgeable person in the kitchen would warn: Don’t skimp on caramelizing the onions. Really. Don’t do it. That’s where your flavor is going to come from. It’s the backbone of this soup. Once the onions have reached their peak and are dark, soft, and gorgeous – they rest of the recipe is a cake walk. Just add some broth, simmer; add some cheese, and broil – then eat!

Make some soup, and savor each new experience life brings your way.

Onion Soup with Loads of Thyme and Giant Gruyère Crostini – Epicurious | February 2009 by Jessica Strand Cooking for Two: Perfect Meals for Pairs

1 pound yellow onions, halved and thinly cut lengthwise
3 to 5 sprigs of fresh thyme
1 bay leaf
1/4 teaspoon sea salt
Fresh cracked pepper
1 teaspoon all-purpose flour
1/2 cup dry white wine
2 cups beef stock
1 cup water
1 1/2-inch-thick slice of ciabatta bread cut in half
2 tablespoons unsalted butter
1 1/2 cups grated Swiss Gruyère cheese

In a heavy 5-quart pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes. Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

Preheat the oven to broil. Arrange a rack in the middle of the oven.

Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.

Remove the bay leaf and thyme sprigs from the soup and discard. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.

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