French Onion Soup
Oh this is oh so good. Serves 4-6. About an hour and 15 minutes to fully prepare.
- 6 large red onions, peeled and thinly sliced.
- Olive oil
- 1/4 teaspoon of sugar
- 2 cloves garlic, minced
- 8 cups of beef stock or chicken stock
- 1/2 cup of dry white wine
- 1 bay leaf
- 1/4 teaspoon of dry thyme
- Salt and pepper
- 8 slices of toasted French bread
- 1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese
- In a large saucepan, saute the onions in the olive oil on medium high heat until well browned, but not burned. Add the sugar about 10 minutes into the process to help with the carmelization. Should take ~15-20 minutes.
- Add garlic and saute for 1 minute.
- Add the stock, wine, bay leaf, and thyme.
- Cover partially and simmer until the flavors are well blended, about 30 minutes.
- Season to taste with salt and pepper. Discard the bay leaf.
- To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladel the soup into the bowls or casserole dish. Cover with the toast and sprink with cheese. Put into the oven for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned.