French Onion Soup

Time needed

15 min preparation + 55 min cooking

Serving Size / Yield

4 servings

Ingredients

• • 1/4 C. unsalted butter

  • 4 onions, sliced thin

  • 2 cloves garlic, chopped

  • 2 bay leaves

  • 2 thyme sprigs

  • Salt and pepper, to taste

  • 1 C. red wine

  • 1 1/2 Tbs. cornstarch

  • 2 qts. beef broth

  • 1 loaf crusty French bread, sliced

  • 1/2 lb. Gruyere, grated

Directions

Melt the stick of butter in a large stockpot over medium heat. Add onions, garlic, bay leaves, thyme, salt, and pepper. Cook the onions until caramelized, about 25 minutes.

Add wine and bring to a boil. Reduce heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Remove the bay leaves and thyme sprigs.

Dust the onions with floud and stir. Lower the heat to medium-low and cook for 10 minutes. Add beef broth, bring the soup back to a simmer, and cook 10 minutes. Season with salt and pepper to taste.

A few minutes prior to serving, preheat the broiler. Ladle the soup into bowls, top each with 2 slices of bread, and top with cheese. Place the bowls into the broiler to melt the cheese (approximately 2-3 minutes, don't leave unattended).