A taste of fall -- French Onion Soup

Fall is here, almost. One of my favourite times of the year, when the leaves start to change, I start to think about soup. Ready for just about any fall veggie, soups are the perfect vessel for this season's produce. Think about it-- squash and apple soup, carrot and ginger soup, Thai pumpkin soup, all fall classics. And although we don't think of onions as being seasonal ingredients, since they keep pretty well, the fall is their season too.

A classic bistro special, French onion soup may take patience to make, but it takes little else. Some butter, onions, fresh seasonings, beef broth and a splash of red wine. Red wine vinegar can be substituted, if need be, but only use it in minute quantities (2 tbsp) and be sure to cook it off completely before adding the broth. Top it off with a slice of baguette and some really good Gruyere. 
It's an easy and thrifty meal (without the really good Gruyere).

Here's how you do it.

Take three or four onions and slice them lengthwise.

Sauté with 3 tbsp of butter.

Continue to cook until your onions get really brown, over a low heat (this can take a long time, maybe 45 minutes or so).

Add a 1/4 cup red wine and cook off, deglazing the bottom of the pot. Stir in two 900 ml boxes of beef broth and simmer with some sprigs of fresh thyme and a couple of bay leaves. Cook until liquid reduces by one third.

Remove thyme stems and bay leaf.

Take a fresh baguette, and slice four 1/2 inch thick pieces . Butter and sprinkle with some grated  Gruyere cheese (you'll need about 2 oz).

Ladle soup into oven-proof bowls, and place baguette with cheese on top. Place under broiler until brown (2 mins.)

Note: I didn't broil mine as I didn't have oven-proof bowls. The heat from the broiler is intense, so don't attempt unless you're sure that the bowls can take it. Instead, toast baguette separately and place on top afterwards.

French Onion Soup