Classic French Onion Soup Recipe

French onion soup. View at Picasa French onion soup.30-Nov-2009 08:17, 3.2, 5.9mm, 0.017 sec, ISO 320

My final Thanksgiving leftover was several sprigs of fresh thyme. I became a woman on mission to find a use for these flavorful herbs. In searching through my favorite recipe binder I found this one for French onion soup. Do you remember earthenware bowls of French onion soup served in restaurants topped with beautifully melted cheese and gooey bits dripping down the sides of the bowl? While those gooey cheesey days are behind me, a steaming bowl of onion soup with some bread and grated cheese would be a perfect accompaniment to a fall dinner (and a wonderful lunch the next day). My challenge was two-fold: use the remaining thyme and make my first post-Thanksgiving meal that wasn’t super-sized to feed a crowd.

Empty-Nester French Onion Soup

4 Servings

Ingredients

• 1 pound sweet onions, halved and thinly cut lengthwise (approx. 3 medium onions)
• 3 to 5 sprigs of fresh thyme
• 1 bay leaf
• salt and pepper
• 1 teaspoon all-purpose flour
• 1/2 cup dry white wine
• 2 cups beef stock
• 1 cup water
• 2 1/2-inch-thick slice of challah or ciabatta bread cut in half
• 1 cup grated Swiss Gruyère cheese

Sauteing onions and thyme. View at Picasa Sauteing onions and thyme.30-Nov-2009 07:24, 9.0, 5.9mm, 0.017 sec, ISO 80

Preparation

1. 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 for 25 to 30 minutes until the onions are very soft, stirring occasionally.
2. Stir in the flour and cook for 1 to 2 minutes. Add the wine, increase the heat to medium, and let the wine simmer for 2 to 3 minutes. Next, add the beef stock and water, and let the soup simmer for 25 to 30 minutes. Season with salt and pepper to taste.
3. Toast the bread until golden.
4. Remove the bay leaf and thyme sprigs from the soup and discard. Pour the soup into two ovenproof bowls, top soup with the toasted bread and sprinkle with grated cheese.

Source/Inspiration: Epicurious | February 2009

Did You Know: The ancient Greeks used thyme in their baths and burnt it as incense in their temples, believing that thyme was a source of courage.

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This evening we took a break from Thanksgiving leftovers; for dinner we oven roasted a salmon filet and made a wonderful salad with mixed greens, pecans, goat cheese and dried cranberries. The salad was a huge hit  and the dressing is superb – the fresh thyme is a subtle touch.  Later in the week, I plan to marinade chicken in the leftover dressing and grill it for dinner.

Mixed Green Salad with Pecans, Goat Cheese, and Dried Cranberries

Serves 10

Ingredients

• 1/3 cup red wine vinegar
• 1/2 tablespoon Dijon mustard (generous)
• 1/2 tablespoon chopped fresh thyme
• 1/2 cup olive oil
• salt and pepper
• 2 5-ounce bags mixed baby greens
• 3/4  cup dried cranberries (about 3.5 ounces)
• 1/4 small red onion, very thinly sliced
• 1/2 cups glazed or honey-roasted pecans or walnuts (I used plain pecans)
• 1/2 cup soft fresh goat cheese, crumbled (about 2 ounces)

Preparation

1. Whisk vinegar, mustard, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper to taste.
2. Mix greens, cranberries, and onion in large bowl. Mix in enough dressing to coat. Sprinkle with nuts and cheese.

Source/inspiration: Bon Appétit | October 2003