Soup

French Onion Soup

What you Need

2 pounds (~3 large onions) yellow onions, sliced thin

2 tablespoons butter

2 cloves garlic, minced

2 tablespoons flour

¼ cup white cooking wine

3 cups beef broth(24 fl oz)

½ teaspoon Worcestershire sauce

1 bay leaf

2 tablespoons fresh thyme

½ teaspoon salt

¼ teaspoon black pepper

1 baguette

4 oz grated cheese

Cheese Options Gruyere, Asiago, Swiss, Gouda, Mozzarella

What to Do

Melt butter in a stockpot over medium-high heat; add onions and stir frequently ~30 minutes, until caramelized. (caramel brown, but not burnt)

Add garlic, sauté ~2 minutes; stir in flour; cook an additional minute; stir in wine, using a spoon to scrape up any browned bits on the bottom of the pan.

Add stock, Worcestershire sauce, bay leaf and thyme; bring to a bubbly boil; reduce heat to low, cover and simmer ~10 minutes.

Preheat oven to 400°F; slice baguette into 1-inch thick pieces; arrange them in single layer on baking sheet; bake for ~7 minutes, until the bread is toasted; set aside.

Discard the bay leaf and thyme; taste the soup; season with salt and pepper as needed.

Set oven to broil with rack ~6 inches from top; place oven-safe bowls on baking sheet; ladle soup into each bowl; top soup with bread and cheese; broil for ~3 minutes, or until the cheese is melted and bubbly.