Friday, March 15, 2013

French Onion Soup

This has always been one of my favorites, but I never attempted to make it at home because I anticipated that the kids would stage a mutiny and refuse to touch it. I'm happy to report that they all ate it and liked it!

If you are sensitive to onions at all and they make you tear up, you might want to get a pair of goggles to wear while you're cutting and sauteing them.  Don't say I didn't warn ya.

French Onion Soup
- 4 medium/large onions, sliced thinly
- 1 stick (1/2 cup) butter
- 1 tsp minced garlic
- 1 tsp thyme
- 2 bay leaves
- red wine (can use cooking sherry)
- 1/4 cup flour
- 9-10 cups beef broth
- salt and pepper to taste
- crusty bread, cut into thick slices
- cheese (muenster, Gruyere or mozzarella) 

Melt butter in large stock pot, then add onions and garlic, saute until completely soft.  Add thyme and bay leaves, then about half the bottle of wine.  Simmer until wine reduces almost completely.  

Remove bay leaves, and add flour, stirring to distribute it evenly.  Pour in broth, bring to a boil, then reduce and simmer about 20 minutes.  Add salt and pepper to taste.

While the soup is simmering, lay bread slices flat on cookie sheet, then cover with cheese.  Broil until bread is toasted and cheese is melted and browning.  

Put soup in serving bowls and lay toasted cheese bread on top.  


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