French Onion Soup
Prep time: 10 minutes
Cook time: 1 hour, 10 minutes
INGREDIENTS
6 large red or yellow onions, peeled and thinly sliced.
Olive or Canola oil
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef or chicken stock or a combination of the two (traditionally the soup is made with beef stock)
1/2 cup of dry white wine
1 bay leaf
1/4 teaspoon of dry or fresh thyme
Salt and pepper
8 slices of toasted French or Sourdough bread
1 1/2 cups of grated Swiss Gruyere with a little grated
Parmesan cheese
METHOD
In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes
(or longer). Add the sugar about 10 minutes into the process to help with the carmelization. Add garlic and sauté 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 a large Sourdough loaf of bread, preferably a round boule. Ladle the soup into
the bowls or bread. Cover with the toast or open bread boule and sprinkle with cheese and croutons. Put into the broiler for 10 minutes at
350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.