French Onion Soup
by Valorie Pouzar
serves: 4
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 onion soup with bread and cheese |
| Ingredients: |
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8 Large |
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Onion, sliced |
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2 cloves |
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Garlic, minced |
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1/3 Cup |
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Olive Oil |
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2 Tbs |
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Flour |
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8 Cups |
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Beef Stock |
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1/4 Cup |
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Dry white wine |
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1/2 tsp |
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dried thyme |
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1 ea |
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bay leaf |
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3 dash |
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pepper |
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3 dash |
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salt |
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1 loaf |
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french bread |
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2 C |
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Gruyere Cheese, grated |
| Directions: |
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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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