French Onion Soup

It took me a few days to get this posted, ok so pretty much a week. Last week was a busy week and then my dad and Gloria( my step mom) came down this weekend to see Victoria (my new niece who is two weeks old today). So there was lots of busy family time this weekend.

Along with the chicken pot pie last weekend I really wanted french onion soup. Part of this was due to while in Charleston we visited the Le Crueset store and I bought the beautiful red bowls pictured below.

Well the crazies that we are we decided on Thomas Keller's french onion soup from Bouchon. It definitely did not let us down in the flavor category. It was amazing. Probably the best french onion I have ever had. But in typical Thomas Keller style it took a really long time. The onions took about 5 hours to cook down. We made the beef stock at the same time so that helped in time savings.

I made Chris do all the chopping as you can see that's a lot of onions. We did half the recipe and this was about 4 pounds.

Here is one of the pictures as the onions start to cook down. It was amazing to me how much liquid is in onions. Every time I thought there could be no more liquid released, I would go to stir and there would be more.

This was the final onions before we added the broth. The smell was amazing. We added the broth and let that cook down and that was the stopping point for Sunday.

Then Monday night's dinner was a breeze because all we had to do was reheat the soup, pour the soup into bowls, make the croutons, top the soup with croutons and cheese and then stick it under the broil. The finished product was pure bliss.