Tuesday, June 24, 2008

French Onion Soup

So I know it's summer but I am ALWAYS in the mood for French Onion Soup. Good for supper on a rainy evening!

~ 8 onions, sliced
~ 2 cloves garlic, minced
~ 1/3 cup olive oil
~ 2 tablespoons all-purpose flour
~ 8 cups beef stock
~ 1/4 cup dry white wine
~ 1/2 teaspoon dried thyme
~ 1 bay leaf
~ Salt and pepper
~ 1 loaf 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 a few minutes more, 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 350F or 5 minutes under a hot broiler.

~ Courtesy of Paula Deen

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