French Onion Soup...The Sequel


Monday was a cool and rainy day.  On my menu for the night was this peach salad.  Due to the temperature, we decided that soup would be a perfect accompaniment to that salad.  When I asked what kind, Joel immediately requested French Onion.  I remembered that I had made it last year so I went back to my blog archives and found the recipe I used.  There was only one problem.  It was 6pm and that particular recipe needed to cook for an hour and a half.  *Note to self: read the WHOLE recipe from now on!  So, I went back to my saved recipes and found this one from Annie's Eats.  Since I already had the ingredients for the other soup recipe, I merged the two together.  There is little difference, other than the kind of onions used, the amount/type of broth, and the cook time/method.  Below you will find my hybrid French Onion Soup recipe that I made for our dinner.  

2 Yellow Onions, sliced very thin
2 tablespoons Butter
Pinch of Sugar
2 Garlic Cloves, minced
1 teaspoon Dried Thyme
1 teaspoon Dried Parsley
Salt & Pepper, to taste
2 1/2 cups Vegetable Broth
1 1/2 cups Water
1/4 cup Dry Red Wine
1 Bay Leaf
Baguette Slices
Grated Gruyere Cheese

In a dutch oven, melt the butter over medium-high heat.  Add the sliced onions and cook until softened.  Add the sugar and continue cooking, stirring occasionally, until the onions have caramelized, about 15 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Add the broth, water, and wine.  Stir in the parsley, thyme, salt, pepper, and bay leaf.  Reduce heat to medium, cover, and simmer for about 30 minutes.  Remove the bay leaf.  Ladle the soup into broiler safe bowls.  Put a piece of baguette into each bowl and top with the cheese.  Broil for 2-3 minutes, or until the cheese is browned and bubbly.  Cool slightly before serving.