French Onion Soup

It's soup season! I love making soup, there are so many different kinds! Every soup recipe seems to be scaled for an army rather than an average sized family. I prefer not have gallons left over.

The original version of this is a Tyler Florence recipe from The Food Network. I have scaled it down to make enough for two large bowls.

This chopping method worked great, the pieces were not too small and not too long in the final soup.

First step, everything but the wine, broth and flour in the pot! Time to slowly caramelize these babies.

Getting there... I tested the onions periodically to see how I liked them. When they were sweet and soft I decided to go on to the next step.

Colorful! Red wine added.

See how the red wine is gone from the bottom of the pot but the onions are by no means "dry".

I don't have pictures of the next stages since they are pretty self explanatory. Just make sure no flour is remaining and even cook it longer than 10 minutes if you want to be sure no raw flour taste will remain. I couldn't find a beef broth at the store besides Swanson's, so that is what I used and it turned out great. More gourmet beef broth would just make it even more tasty I'm sure, but you don't have to go nuts for this to be good.

Baguette toasts covered in cheese ready to be broiled. The tin foil made for an easy clean up.

YUM!