Wednesday, February 29, 2012

French Onion Soup

I didn't realize how long it has been since I have cooked anything new!  I have been absolutely beaten down by house hunting.  It is frustrating when you find a gem of a house that has been on the market forever, put an offer on it, and have some other butthead swoop in and steal it.  I feel like this hunt for a house has consumed my entire soul.  At work?  Looking at houses online.  Off of work? Driving around to look at houses.  Sleeping?  Having nightmares about never finding a house.  Waking?  Having much more sensible fears about never finding a house.  Also, apparently to get a house with a good kitchen you need to have a mortgage 25k more than ours.

To wrap this story up, I just want to say that I haven't been spending as much time in my own kitchen as I have in the kitchens of strangers.  Dinner for us lately has been: a big bowl of popcorn, hamburger patties without a bun and other fun burger things, and restaurants that we have groupons for.

This soup has been the first meal in a long time that I have actually invested more than five minutes into, and it's fabulous- and healthy.  It also changed my opinion on swiss cheese being gross.

Recipe from Ellie Krieger

  • 2 small leeks- remove the green top, cut the remaining leek in half and slice thinly
  • 3 yellow onions- finely chopped
  • 2 tbsp fresh thyme
  • 1 bay leaf
  • 1 tbsp flour
  • 1/2 cup white wine
  • 3 cups low-sodium beef broth
  • 2 cups water
  • Salt
  • Pepper
  • A few slices of whole wheat bread
  • Swiss cheese- about 1 cup shredded
Heat some oil in a large pot over medium heat- add the leeks, onions, thyme, and bay leaf.
Reduce the heat to medium and stir occasionally until the leeks and onions have caramelized/browned.
Sprinkle the flour over the onions and stir.
Add the white wine, beef broth, and water and bring to a boil.
Reduce the heat to medium and simmer for about 15 more minutes- this reduces the soup
Toast your bread and then tear into large chunks
Season the soup with salt and pepper.
Ladle the soup into bowls and top with the toast and swiss cheese.

1 comment:

Wendy Murkve said...

I need to make this. Thanks for sharing the recipe!