French Onion Soup

Two weeks ago we got 14 inches of snow, since that day our temps have been getting warmer everyday.  I'm enjoying the 40 and 50 degree temps, however, the snow isn't melting as fast as I would like.  When you are in the sun it is very comfortable but get in the shade with all this snow around you, it's pretty darn chilly.

I went for a walk around our property which was very nice until I got to areas that the sun doesn't hit and I had snow up to my knees.  That's a sight to see me trying to get out of the snow especially when Olive is attacking me. (Olive is our 2 year old English Bull Terrier, who loves the snow)

After flopping around in the snow I was glad I had a big pot of French Onion Soup sitting on the stove top simmering.  The moment I opened the door the aroma put a smile on my face.  There is nothing like warming up with a bowl of steaming soup.

French Onion Soup

1 stick of butter
4 to 5 onions, sliced thin
1/2 tablespoon fresh rosemary, minced
3 to 4 fresh thyme sprigs
3 cloves garlic, minced
3 bay leaves
pinch red pepper flakes (because everything is good with red pepper flakes)
1 1/2 teaspoons kosher salt
1/2 teaspoon, fresh ground pepper
2 heaping tablespoons flour
1 cup red wine (I used Purple Cowboy, Tenacious Red, tastes good too)
1 32oz box beef stock (low sodium)
Gruyere Cheese, shredded
lightly toasted baguette bread, sliced about an inch

In a large stock pot melt butter, add onions, rosemary, thyme, garlic, bay leaves, red pepper flakes, salt and pepper.  Stir until everything has been coated by the butter.  Sauté on low for 45 minutes, stirring occasionally.  Sprinkle in flour and stir, cook down flour for 5 minutes, add wine, stir and reduce on low for 15 minutes.  Add beef stock, adjust salt and pepper to taste, cover and heat on medium low heat for 25 minutes.  Before serving remove bay leaves and thyme stems. Dish up soup in oven safe bowls, top with a slice of bread and a good amount of cheese.  Place under the broiler until cheese is melted and starts to brown.  Sprinkle with fresh thyme leaves.

Shared with Weekend Potluck #99