French Onion Soup
It is classic, it is basic, and yet so hearty and satisfying and
I would not bypass it. It is a tribute to the most common ingredient, which is often taken for granted- The Onion.
4 medium onions, sliced
3 tbs butter
2 garlic cloves, chopped
2 tbs flour
8 c chicken stock
1 c white wine
1 bay leaf
2 springs of thyme
1 stale baguette, sliced
1 c Gruyere cheese
salt and black pepper
Melt two tablespoons butter in a heavy-bottomed sauce pan and add the onions. Cook over medium heat, stirring occasionally until the onions brown lightly and begin to caramelize-about
10-15 minutes.
Add the garlic and cook until fragrant. Stir in the flour for two minutes. Gradually blend in the stock and the wine, stirring continuously and bring to the boil. Add the bay leaf, thyme and season. Cover the pan and simmer for 15-20 minutes, remove the bay leaf and thyme.
Preheat the broiler, toast baguette slices, then place two in each oven-proof soup bowl and ladle the soup over the top. Sprinkle with the grated cheese generously and broil until the cheese melts and turns golden brown.
Serve immediately.