It’s that time of year- the blustery days of February when greens are scarce, maple is highly anticipated, and our refrigerator crispers are stocked with root veggies. It’s time for french onion soup! Here’s what you will need:
- 3 Tbsp. of butter
- 1 quart of yellow onions (from Wild Thyme Farm)
- 4 cloves of garlic (from Wild Thyme Farm)
- Sea salt
- Mill blend (from Baitsholts Farm)
- 2 Tbsp. whole wheat flour
- 6 cups of veggie or chicken broth
- 1/3 cup apple cider
- 1 tsp. Dijon mustard
- 1 tsp. sherry vinegar
- A few slices of bread (from All Good Bakers -Sourdough, Rye, Whole Wheat or the Specialty Surprise loaf)
- Jarlsberg cheese
I used my quart of Stuttgarter yellow onions from Wild Thyme Farm for this one. Farmer, Julie Samson is pretty generous in what she deems a quart- mine had 7 medium-large sized onions in it!
Next, melt the butter in a large pot over medium heat. Add your onions, garlic and about a 1/2 tsp. of salt. Cook them for about 5 minutes, stirring regularly.
Turn the stove down as low as it goes, and continue to cook the onions for about one hour, stirring occaisionally, until they are brown and very tender. Don’t rush this- the longer and slower the onions cook, the more flavorful they get!
Once brown, stir in the flour and cook for about 3 or 4 minutes, constantly stirring the flour into the onions. Then, add your broth, cider and mustard. A lot of recipes call for cooking sherry, but I like using cider because it gives the soup a light sweetness, and apples are locally available!
Turn up your heat to bring the soup to a light boil, then cover the pot and simmer for about 15 minutes over medium-low heat. In the meantime, toast your bread and shred your cheese. Last week, I purchased the All Good Bakers’ Specialty Surprise Loaf, which turned out to be a delicious Kalamata Olive loaf. I’ve been pushing through a busy schedule for days, waiting to pair it with french onion soup!!
Next, add a teaspoon of sherry vinegar to the soup and stir it in. Be careful not to overdo this- you don’t want an overly-vinegary final product.
Ladle your soup into oven-safe bowls, and set them on a cookie sheet to keep them stable in the onion. Add the toast into the top of each bowl, and sprinkle with shredded cheese. Then, pop them into the broiler on the pan for about 5 minutes, or until the cheese is melted and just starting to brown. Remove from the oven, let cool for a minute or two, and enjoy your homemade Farmie French Onion Soup!