French Onion Soup

By tschnet1

Ingredients

• 1/4 cup unsalted butter
• 3 large onions, thinly sliced
• 2 dried bay leaves
• 1/2 tsp fresh thyme, chopped
• 2 tbsp all-purpose flour
• 1/2 cup red wine
• 1 tbsp balsamic vinegar
• 1 carton beef broth
• 1/2 tsp black pepper
• 1 baguette, 1/2" slices, toasted (12 slices)
• 8 oz Gruyere cheese, shredded
• 3 tbsp Parmesan cheese, grated

Preparation

Step 1

In a large stock pot, melt the butter on medium heat. Add the sliced onions and bay leaves and saute until the onions are golden brown.

Add the thyme and flour and continue to saute for 3 minutes. Add the balsamic vinegar and wine and cook for 2 more minutes or until the wine evaporates.

Add the broth and black pepper and continue to cook for 15 minutes.

Portion the soup into 6 oven proof bowls. Place 2 slices of the toasted baguette on top, cover with Gruyere and Parmesan cheese.

Broil in the oven until the cheese bubbles and turns golden brown.