French Onion Soup

• 1/3  cup  olive oil
• 8 onions, sliced
• 2 cloves garlic, minced
• 2  tablespoon  flour
• 8  cup  beef stock
• 1/4  cup  dry white wine
• 1/2  teaspoon  dried thyme
• 1 bay leaf
• salt and pepper to taste
• 1 loaf French bread
• 2  cup  grated Gruyere cheese

Saute onions in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper to taste.

Meanwhile, slice French bread into 3/4" slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees or 5 minutes under a hot broiler.

Yield: 4-6 bowls of soup
Preparation time: 30 minutes
Cooking time: 45 minutes
Ease of preparation: Easy

Recipe courtesy Paula Deen