Ingredients: |
Ingredients: 4 Pounds Yellow Onions, Peeled and Thinly Sliced (approximately 5-6 large onions)
3 Tablespoons Butter
4 Cloves Garlic, Minced
3 Tablespoons Flour
1/2 Cup Dry White Wine
6 Cups of Beef Stock
1 Teaspoon Worcestershire Sauce (optional)
1 Bay Leaf
3 Sprigs of Thyme (or 1 teaspoon dried thyme)
Salt and Black Pepper, to Taste
Baguette Bread
Grated Cheese (Gruyere, Asagio, Swiss, or Mozzarella)
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Directions: |
Directions:In a large heavy-bottomed stockpot, melt the butter over medium-high heat. Add the onions and saute until well browned and caramelized (but not burnt), about 30-40 minutes, stirring every few minutes.
Add garlic and sauté for 1 minute.
Stir in the flour and cook for an additional 1 minute.
Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
Add the stock, worcestershire sauce (optional), bay leaf, and thyme. Bring to a simmer. Then reduce heat to medium-low and simmer for at least 10-15 minutes, partially-covered. Season to taste with salt and pepper. Discard the bay leaf and sprigs of thyme.
Preheat oven to 400º.
While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet. Bake for 6-8 minutes, until the bread is toasted and golden around the edges. Remove and set aside.
Switch the oven to the broiler. When ready to serve the soup, place your oven-safe bowls or crocks on a thick baking sheet. Ladle the soup into each of them, then top with a baguette slice and your desired amount of cheese (I used about 1/4 cup shredded cheese for each). Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes until the cheese is melted and bubbly. Remove and serve immediately. |
This recipe for French Onion Soup is from