Winter's Killing Me

I’ve always had an appreciation for winter. There is something serenely calm about the long nights and cold weather during which we retreat to the comfort of our homes. And then there’s the snow; when everything is blanketed in white and the world appears to just stop, if only for a few minutes.  For me, this is when it’s easy to just be.  I feel I have nowhere to go and nothing to do; I can appreciate Mother Nature’s beauty. But now it’s March, and this winter is killing me. I’m longing for spring, and greens, and sun. Hopefully only a few more weeks, but for now I will be wrapping up these winter weeks with some of my favorite comfort foods. 

Since completing my schooling at the Institute for Integrative Nutrition, I’ve been trying to work on my diet and eat more local foods in season.  For this Boston gal, winter means meat and potatoes. Winter in New England can be harsh so eating local consists of the same items over and over. I’m sure this soup must have derived from those early settlers trying to figure out other ways to use their winter staples. Please enjoy my version of this winter favorite!

French Onion Soup (makes 4 servings)

6 medium/large onions

3 tbsp grass fed butter

1 clove of garlic

1.5 quarts of beef stock (preferably homemade)

1 tbsp flour

French baguette

8 oz Gruyere cheese 

Directions:

1.       Peel and slice onions as thin as possible. A mandolin may be useful if you have one, otherwise a sharp knife will do the trick

2.       Take 2 tbsp’s of butter and add to a sauté pan over medium heat. Add the thinly sliced onions and let caramelize. This process can take anywhere from 25-35 minutes and should not be rushed. Stir occasionally during this time.

3.       Once onions are caramelized, grate 1 glove of garlic into your pan and season with salt and pepper.

4.       Add the remaining tbsp of butter along with 1 tbsp of flour and stir until the flour is incorporated.

 

5.       Add beef stock and let simmer for an additional 10 min.

 

6.       Ladle soup into oven safe bowls.

7.       Preheat your oven broiler to high.

8.       Slice baguette and place 1-2 slices atop each bowl.

9.       Place a generous amount of Gruyere cheese on top of each bowl.

10.   Put bowls onto cookie sheet and place under broiler until the cheese is melted and bubbly. Keep a close eye though to make sure it doesn’t burn. 
 

Enjoy!