By Amy Gauthier

Amy Gauthier is a mother living and working in Albert Lea. She loves to make new foods.

The holidays have come and gone, decorations have been stored away for next year, and we still have months of Minnesota darkness and cold ahead of us.

Cheese makes everything better.

We are creatures of comfort. Sure, there are a million comfort foods you can whip up in your oven or crock pot this time of year — you probably already have! So, I chose French Onion Soup to share with you. Something a little different, wonderful and definitely comforting.

This is a dish that is not only delicious, it’s fun to make! Your kitchen will instantly smell like a five-star restaurant, and all of that bubbly, gooey cheese will make even the coldest, darkest January afternoon a little brighter.

Enjoy!

French Onion Soup

Ingredients

• 4 tablespoons olive oil                           • 2 tablespoons butter

• 6 cups yellow onions, thinly sliced     • 1 teaspoon salt

• 1/2 teaspoon sugar                                 • 3 tablespoons flour

• 6 cups beef stock                                     • 1 cup white wine

• 1/2 teaspoon ground sage                     • 1 whole bay leaf

• 1 loaf french bread or baguette            • 2 tablespoons olive oil

• 1/2 an onion, grated                               • 3 tablespoons cognac (optional)

• 12 ounces swiss cheese, grated            • Salt, to taste

• Pepper, to taste                                       • 4 ounces parmesan cheese, grated

Directions

Preheat oven to 325˚F.

In a large pot over medium-low heat, heat olive oil and add butter.

Once the butter is melted, stir the onions and coat with oil and butter. Cover and cook for 20 minutes, checking occasionally.

Turn up the heat to medium-high. Add 1/2 teaspoon salt and sugar. Stir and keep cooking until onions are brown and caramelized. (The bottom of the pan will develop some browning; it’s very important!)

Stir in flour 1 tablespoon at a time and cook for about 30 seconds.

Add 1 cup of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.

Add the remaining 5 cups of beef stock, wine, sage and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.

In the meantime, cut the french bread or baguette into 1/2-inch-thick pieces. Brush with oil on both sides and bake at 325˚F for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F.

In an oven-safe bowl, pour the onion soup, filling about 3/4 of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.

Bake for 2 to 3 minutes, or until the cheese has melted completely and become slightly golden.

Serve and enjoy!

Servings: 4 to 6

Recipe by Tasty, inspired by Julia Child