I’ll post a picture of this next time I make it. 🙂
For this, I relied heavily on Tyler Florence’s French Onion Soup recipe on Food Network. Like, I actually followed the recipe.
My first adaptation was to thaw steaks, slice them into thin strips about 1 inch long by half an inch wide. Just roughly. It doesn’t really matter, as long as they are small and thin. Sear them with a little butter and some garlic, then add enough red wine to cover completely and simmer for at least an hour. If the wine boils off, add more. I ended up using the whole half of the bottle left over from the onions. When you add the beef broth, dump this is as well.
My second adaptation, because I dislike most cheeses, was when I made the croutons; I used a combination of Gruyere and mozzarella for those who like cheese, but I used just mozzarella for mine. The second time I made it I didn’t have any Gruyere, and people were starving so I didn’t want to take time to make croutons, so I just popped a little shredded mozzarella in the bottom of the bowl, ladled the soup in over it, dropped a slice of bread in, and sprinkled a little more on top. No one said anything. I don’t know if they didn’t notice because the soup hid the change in cheese flavor, or if they just didn’t want to be sent to the store. 😉
Notes: When you first cook the onions, before you put in the wine, cook them with the lid on. It doesn’t say that, but if you don’t it takes three times as long. After you put the wine in, cook uncovered or the wine won’t boil off. After you add the flour, cook with the lid off but stir constantly.