French Onion Soup

Photo by kimber m.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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 350 degrees F or 5 minutes under a hot broiler.

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