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French Onion Soup

By Paula Deen
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10

Ingredients

  • 1/3 cup olive oil
  • 8 sliced onions
  • 2 cloves minced garlic
  • 2 tablespoons flour
  • 8 cups beef stock
  • 1/4 cup dry white wine
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 loaf French bread
  • 2 cups grated Gruyere cheese

Directions

Sauté onions and garlic in oil over low heat until onions are 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 °F or 5 minutes under a hot broiler.