**Calling all Minnesota bloggers! Katie from Running4Cupcakes and I are planning a fun Minnesota blogger gathering for April in Minneapolis! Contact either Katie or myself and follow us on Twitter for updates! Melanie, Diana and Azia have already decided to join in on the fun!**
It is that time of year when the cold and the snow and the dark mornings and dark afternoons start to get to me. Yes, I can tell that the days are slowly getting longer but it is still too cold and the ground is still too covered in snow to enjoy the outdoors.
Hellllooooo spring fever.
I know I need to only be patient for a few more weeks before spring officially hits but patience has never been my number one virtue.
In order to keep my sanity, I have decided to take post in my kitchen! I will bake and boil and sauté and cook every last winter dish that I love and that I know I will not want to make once spring hits.
I’m starting with one of Kyle’s favorite soups.
French Onion Soup!
To be honest, I really wanted an excuse to use my new Le Creuset mini-cocottes that Kyle gave me for my birthday ;) It is a good thing he really DOES love French onion soup!
Rich Parmesan cheese, crispy French bread, flavorful broth and succulent onions are the stars of this recipe.
And the key, the MOST important factor in getting this soup right, is mushy onions. Yes, I said it, MUSHY onions. You must cook these tear-makin’ veggies until they are super soft and brown. Trust me… although I am not patient, I am trustworthy :)
French Onion Soup
Makes 4 Servings
- 3 onions, thinly sliced
- 1/2 cup butter, separated
- 3 cups broth (beef or veggie)
- 1 bay leaf
- 1 TBSP thyme
- 2 TBP white wine vinegar
- 4 slices of French bread
- 1 cup Parmesan cheese, shredded
Heat 1/4 cup in a non-stick pan over medium/low heat. Once melted, add in onions and cook until slightly browned and translucent (read: mushy!), approximately 40 minutes. Add broth, bay leaf, remaining 1/4 cup butter and white wine vinegar and allow to simmer for 15 minutes. While broth is simmering, set your broiler to high. Remove the bay leaf and divide the onion broth between 4 mini cocottes. Place one slice of French bread into each mini cocotte and cover with 1/4 cup Parmesan cheese. Place mini cocottes onto baking sheet and place in oven for 3-5 minutes, until cheese is bubbly and slightly browned. Serve with extra bread for dipping. Enjoy!
*If you do not own mini cocottes, do not fear! You can divide the broth into any type of oven-safe bowls in order to broil or just top with cheese and bread prior to serving, without broiling.*
I am SO ready for spring, but with recipes like this, I think I can handle winter for a few more weeks ;)
What is your favorite winter recipe? How are you passing the time until spring arrives?