On the kid scale, this meal fell somewhere below total failure. Is there a level so far down that it’s like “let’s never even speak of this again?” We’re probably there. I thought it would work because 1) soup and 2) cheesy toasts. But I was very wrong. In addition to accusing me of trying to burn them with the honest-to-goodness room temperature soup, they hated the way it tasted. Good thing the adults appreciate it.
This is definitely a weekend meal. Alternately, it could be a make it over the weekend and reheat during the week meal. It’s not hard, but it does want to hang out on your stovetop for a while.
4 yellow or red onions, sliced in half through the poles then sliced into small half-rings, the thinner the better
- 1/2 stick butter
- 1 Tbs sugar
- 8 cups beef broth
- 1/2 C red wine
- pinch dried thyme
- 1 clove crushed garlic
- small toasts
- grated Gruyere
In a large soup pot melt butter and add onions and sugar. Saute onions over medium low heat until they are very soft – about 45 minutes, checking on them occasionally to make sure they are just hanging out in the pot and not doing anything unexpected. When the onions are soft, add the broth, wine, thyme and garlic. Bring to a boil and simmer another 30 minutes. To serve, set broiler to high, ladle soup into bowls, top soup with toasts and cheese and set under the broiler to melt the cheese, about 3 – 5 minutes, checking every so often to make sure nothing is burning uncontrollably. Serve.