French Onion Soup (Print Version)
# Ingredients:
01 -
1/2 cup dry white wine or broth.
02 -
3 garlic cloves, finely chopped.
03 -
5 large yellow onions, sliced thin.
04 -
1 spoon fresh thyme leaves.
05 -
2 spoons unsalted butter.
06 -
8 cups beef stock.
07 -
1 spoon Worcestershire sauce.
08 -
1 spoon cooking salt.
09 -
1 bay leaf.
10 -
Black pepper, as needed.
11 -
1 spoon olive oil.
12 -
2 spoons plain flour.
13 -
1 small French baguette loaf.
14 -
8 oz Gruyere cheese, thickly grated.
15 -
1 spoon softened butter.
16 -
A sprinkle of garlic powder.
# Instructions:
01 -
In a big pot, heat butter and oil together. Toss in onions with salt and cook while stirring every so often. Let them go golden brown, about 30-40 minutes. If needed, lower the heat to avoid burning.
02 -
Add garlic and mix in the flour. Let it cook for an extra couple of minutes.
03 -
Pour in wine and scrape the brown bits off the bottom. Add stock, thyme, Worcestershire, bay leaf, and some pepper. Let it simmer uncovered for 30 minutes.
04 -
Remove bay leaf. Add more salt and pepper if you think it needs it.
05 -
Preheat the oven to 400°. Lay the bread out on a parchment-lined tray, brush with butter, and dust lightly with garlic powder. Toast for five minutes on each side.
06 -
Two ways you can serve: Put cheese on bread and bake for 3–5 minutes, then float it on soup. Or, ladle soup into oven-safe bowls, add bread and cheese, and broil for two minutes.
# Notes:
01 -
Switch beef and chicken stock for a mix.
02 -
Look up freezing instructions for more tips.