December is a month were it's colder outside, days are shorter and when supper comes you crave comfort food. What's better, after a big snow storm, then comfy food. You spend couple hours outside in the snow, you throw snow balls at each other and you come inside to the smell of homemade bread and soup. This time I made a french onion soup. Quick to put together and it's always a success. The longer part is to caramalized the onions. This alone will take you 45 minutes. I like to parfume my beef bouillon with wine. Any wine will do. I usually use white wine, but if you only have red on hand, you'll still have a nice tasty soup. Brandy is also use in french onion soup. The important part is to choose a good gruyère cheese. Gruyère has a distinctive nutty, earthy flavor. Gruyère is nicely pair with Pair with a Chardonnay, Sauvignon Blanc, Gewürztraminer or Claret. Serve this soup with a nice green salad.
French Onion Soup
Posted by La Cuisine d'Hélène on Monday, December 10, 2007