French Onion Soup

Ingredients

4 lbs Yellow Onions, peeled and thinly sliced (approximately 5–6 large onions)

3 tbsp Butter

4 Garlic Cloves, minced

3 tbsp Flour

½ cup White Wine

6 cups Beef or Vegetable Stock

1 tsp Worcestershire sauce

1 Bay Leaf

1 tsp Dried Thyme

Salt and Pepper to Taste

Grated Cheese (Asiago, Gruyere, Swiss, Gouda, or Mozzarella) (1/4 cup per serving)

Baguette

Directions

Melt the butter in a heavy bottom pot over medium heat

Add the onions to the pot and sauté until well done for about 30 minutes until caramelized initially stirring every 3-5 minutes, then about once a minute near the end of caramelization to prevent burning.

Add garlic and sauté for 2 minutes.

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, bay leaf, and thyme and stir to combine.

Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for at least 10 minutes.

Remove the bay leaf, taste the soup, and add salt and pepper to taste.,

Cut bread into 1 inch pieces and toast in oven for 6 to 8 minutes.

Pour soup into individual oven proof bowls on baking sheet, add bread, and top with cheese as desired.

Place bowls on baking sheet on an oven rack about 6 inches from the broiler and broil for 2 to 3 minutes until the cheese is bubbly. Remove from oven and serve.

French Onion Soup