French Onion Soup

By tschnet1

Ingredients

• 1/4 cup butter
• 4 pounds onions, sliced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1/4 cup flour (rice flour for gluten free)
• 1 cup red wine (or beef or vegetable broth + 1 tablespoon balsamic vinegar)
• 3 cups beef or vegetable broth
• 2 bay leaves
• salt and pepper to taste
• 4 1/2 inch thick slices of day old bread, toasted
• 1 cup gruyere, grated
• 1/4 cup parmesan, grated

Details

Servings 4
Preparation time 15mins
Cooking time 225mins
Adapted from closetcooking.com

Preparation

Step 1

Melt the butter in a large sauce pan over medium-low heat, add the onions and cook slowly at low with the lid on until golden brown and caramelized, about 2-3 hours, stirring every 15 minutes.

Raise the heat to medium, add the garlic and thyme and saute until fragrant, about a minute.

Mix in the flour and let it cook for 2-3 minutes.

Add the wine and deglaze the pan.

Add the broth and bay leaves, bring to a boil, reduce the heat and simmer for 30 minutes.

Ladle the soup into oven-proof bowls on a baking sheet and top with the sliced bread and cheese.

Broiler until cheese melts, about 1-3 minutes.