The photos and recipe for this post was originally published in January 2016. The photographs, along with the recipe and text of this blog post were updated on January 3, 2018.
I had a hard time typing 2018 up there! It’s going to take me a while. But, phew we made it.
We are officially three days into the new year (but really it feels like 2 because January 1 doesn’t count) and I still can’t believe it. I’ll reflect more on Friday about my “new year, new me” motto — because hopefully by then I’ll feel a bit more refreshed — and I’ll continue to slowwwwlllly get my life back in order. I’m not one of those hit the ground running, stop everything cold turkey, strip myself completely bare, reset type. So we’re easing.
We spent the holidays up in the North Pole. I mean, up north. It felt like the North Pole for the week and a half we were on our Midwest tour (what we’ve dubbed it), snow kept falling (which I love at the holidays!), but the temps were frigid, single digits with windchills in the negative (which I don’t love!). Hell, the temps aren’t much better down here right now! There is still snow frozen on my car if that tells you anything. Yes, it tells you I need to get a car wash.
Anyways, it was a wonderful trip! We’re incredibly lucky we’re able to spend time with our families during the holidays – a lot of belly laughs, eating, drinking, sleeping in a little extra, and more eating and drinking. And now I am ready to see what the year of the dog (fingers crossed I can convince someone I mean this about us) will bring to us all!
Since it’s just downright cold, we’re eating soup this week. Ok if I’m being honest – and we should be honest since it’s the beginning of a new year – I made this french onion soup a few weeks back, but I wish we were cozying up with this one! Because the one we’re eating is full of greens and vegetables – things we didn’t see much of the entire month of December.
I absolutely love french onion soup – it’s classic, comforting, cozy, and requires minimal work in the slow cooker – which makes it even more worth it. The broth alone is so flavorful that it’s definitely drinkable. The caramelized onions are top-notch, and the more time you have to just let them sit in the crock pot and caramelize, the better (we’re talking like alllllll day).
But the real winner of this soup? The melted cheese and crusty-then-soggy baguette, of course! Because, bread and cheese dipped in soup will always win. Gruyère, Swiss, whatever you have in that fridge – top your bread with it and let it melt! Every bite should be a perfect ratio of onions – to broth – to cheese – to bread!
So really, is there any better way to warm your bones — especially after a holiday binge — than with a big bowl of a french onion soup! Nope, never. Ok yes, maybe if we could stay in bed all day in your new flannel pjs, but we can’t! No time for that right now.
New year, new you – remember?
- 4 small yellow onions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 fresh thyme sprigs
- 2 bay leaves
- 8 cups low-sodium beef broth/stock
- 1 cup red wine (or 1 cup beer)
- Salt and pepper, to taste Baguette, sliced
- Gruyere or Swiss cheese, sliced
- Add the olive oil and butter to the bottom of the crock pot. Top with the sliced onions and garlic, thyme and bay leaves, and a pinch of salt and pepper. Stir well, cover and cook for an hour on high, occasionally stirring, until the onions have caramelized. Sprinkle in the flour, then add in the bay leaves, thyme, wine and broth. Season with salt and pepper. Cook on high heat 3-4 hours, or low heat 6-8 hours, occasionally stirring. Remove thyme sprigs and bay leaves, season with more salt and pepper if desired and scoop into bowls.
- When ready to eat, set your oven broiler to high heat. Slice the baguette into pieces and top each with a slice or cheese. Place on a baking sheet and put under the broiler for 2 minutes (carefully watching so it doesn't burn!). Top each bowl with a slice (or two) of the baguette.