French Onion Soup

By foodiva

Ingredients

• 4 4
• tablespoons
• unsalted butter
• 2 2
• tablespoons
• olive oil
• 6 6
• large
• yellow onions
• peeled, halved and thinly sliced (about 2 1/2 pounds | 1.25 kg)
• 1 1
• tablespoon
• minced garlic
• (or 4 cloves garlic, minced)
• 1 /4
• cup
• flour
• (plain or all purpose)
• 1 /2
• cup
• dry white wine or red wine*
• 2 2
• sprigs
• fresh thyme
• roughly chopped
• 6 6
• cups
• beef stock or broth
• 1 1
• teaspoon
• beef bouillon powder
• 2 2
• whole
• bay leaves
• (dried or fresh)
• Salt and pepper,
• to taste
• 1 1
• batch
• cheesy garlic bread

Details

Adapted from cafedelites.com

Preparation

Step 1

Instructions

In a large pot over medium-low heat, heat olive oil and melt butter. Add the onions and stir well to evenly coat with oil and butter. Cover and cook for 20 minutes, stirring every five minutes or so, until the onions have softened.

Increase heat to medium-high and add 1/2 teaspoon of salt. Stir and continue cooking for a further 15 minutes or until onions are golden browned, soft and caramelized. (The bottom of the pan will also brown during the cooking process. This is where all of the flavour is).

Stir in garlic and cook for one minute, then add in flour and cook for about 4 minutes to brown slightly. Add wine to deglaze the pan, and scrape up the browned bits stuck on the bottom of the pan. Add in the thyme and simmer wine for 2 minutes until reduced by half.

Add beef stock, bouillon and bay leaf; bring to a boil. Reduce heat to low and gently simmer, partially covered with a lid, for 30-40 minutes.

While the soup is simmering, prepare 1 loaf of cheesy garlic bread, or individually portioned garlic breads.

To serve, taste test and season with a little extra salt and pepper, to taste. Ladle into bowls and top with 1 or 2 slices of cheesy toast.