Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight

Return to browsing category: Fall/Winter

French Onion Soup by Valorie Pouzar serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

onion soup with bread and cheese

Ingredients:

8 Large

Onion, sliced

2 cloves

Garlic, minced

1/3 Cup

Olive Oil

2 Tbs

Flour

8 Cups

Beef Stock

1/4 Cup

Dry white wine

1/2 tsp

dried thyme

1 ea

bay leaf

3 dash

pepper

3 dash

salt

1 loaf

french bread

2 C

Gruyere Cheese, grated

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.

Categories:

Fall/Winter
Main Dishes
Side Dishes
Soups