When the Husband and I used to live in Thailand we used to eat at the Sizzler on more than one occasion. Now, I know what you are thinking, “Sizzler?!?!?!?!?” Needless to say, we were hesitant to eat there given their reputation here in the States but one night we did and it was delicious! The salad bar was amazing, it was filled with all of the western goodies (and salads are not too common in Thailand like they are here) as well as some local Thai fare, and just like the one’s here they always had a few selections of delicious soups. The Husband always enjoyed their french onion soup and that was the thought behind this recipe. Long story, not so short, ha ha! So, here we have it, my version of a classic French Onion Soup.
What you will need:
3 pounds of yellow onions, peeled and sliced lengthwise
10 sprigs of fresh thyme
1 stick of unsalted butter (or olive oil can be substituted, about 1/2 c)
1 c dry white wine (a sauvignon blanc or pinot grigio)
2 c low sodium chicken stock
4 c low sodium beef stock
1 T flour
2-4 T grated gruyere cheese (per serving)
crusty bread for croutons
salt and pepper to taste
What you will do:
1. Prep all of your onions and set aside. In a large heavy bottomed pot (dutch oven) melt the butter over medium to high heat. When the butter has melted turn the heat to a medium low and add the onions, thyme, salt and pepper. Sautee onions until carmelized and they start to turn a dark brown.
2. When onions have turned a caramel brown add the flour and stir for about 1-2 minutes to cook the flour. This will help thicken your soup. Turn the heat back up to high and add the white wine to deglaze (getting all the brown bits at the bottom of the pan-the good stuff) while stirring to loosen bits. Add the chicken and beef stock and continue to stir. Turn the heat back down to a low medium and let simmer for 30 minutes so the flavors can deepen.
3. Meanwhile, turn the broil setting on your oven. Cut the bread into bite size pieces and arrange on a baking tray and broil until golden brown.
4. After the soup has been simmering for 30 minutes, give it a taste and adjust the salt and pepper if needed. Remove the stems from the thyme and discard. In an oven proof bowl. ladle in some soup, top with croutons and the grated gruyere cheese and place them in the oven (on the broil setting) on a tray and broil until the cheese has melted and is ooey and gooey and golden brown.
5. Remove from oven, transfer to a plate and enjoy!
This soup is perfect as a meal on its own. It is also a wonderful soup to have on those cold winter nights that we all know are just around the corner. This recipe was enough for about 6 generous servings.
Cheers and happy eating!