French Onion Soup

By rainmaker

Ingredients

• 1/2 cup unsalted butter
• 3 large Vadalia onions and 3 large red onions
• 2 garlic cloves, chopped
• 2 bay leaves
• 2 fresh thyme sprigs
• Kosher salt and freshly ground black pepper
• 1 cup red wine
• 3 heaping tablespoons all- purpose flour
• 2 quarts beef broth
• 1 baguette, sliced
• 1/2 pound grated Swiss cheese

Preparation

Step 1

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 30 to 60 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the cheese and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.