French Onion Soup

October 23, 2006

8 – Onions, Sliced
2 – Garlic Cloves, Minced
1/3 – Cup Olive Oil
2 –Tbls All-purpose Flour
8 – Cups Beef Stock
1/4 – Cup Dry White Wine
1/2 –Tsp. Dried Thyme
1 – Bay Leaf
Salt & Pepper
1 – Loaf of French Bread
2 – Cups Grated Gruyere

Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook for a few more minutes, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper to taste. Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or five minutes under a hot broiler.

Provolone, Swiss or Mozzarella cheese can be used in place of Gruyere.

Food Network – Paula Dean

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