French Onion Soup
- 4 Tbsp butter
- 3 lbs yellow onions, thinly sliced
- 5 cloves garlic, minced
- 3 Tbsp unbleached wheat flour
- 1 cup dry white wine
- 32 oz (4 cups) beef broth
- 1 Tbsp worcestershire sauce
- 1 bay leaf
- 4-6 sprigs fresh thyme, bundled and tied with string
- Sea salt and black pepper, to taste
- Baguette, sliced (We used Silver Falls Bakery)
- Olive oil
- Cheese, grated (We used gouda and swiss.)
- Melt butter in a six quart heavy bottomed pan over medium heat. Stir in onions, until coated in butter. Cook until brown and caramelized, stirring every 5 minutes or so. This can take 30-40 minutes.
- Add garlic, cook and stir 2 minutes, or until softened and fragrant.
Add flour. Cook and stir for about 10 minutes.
Add in white wine to deglaze the pan, scraping all of the brown bits from the bottom of the pan. Stir until smooth.
- Stir in remaining ingredients, beef broth, worcestershire sauce, bay leaf, thyme, sea salt, and pepper. Cook another 15-20 minutes.
- Taste the soup, adjust seasonings if desired. Spoon soup into broiler safe ramekins. Put on a rimmed baking sheet. Brush baguette slices with olive oil, float on top of the soup. Top with cheese. Broil 3-5 minutes, or until cheese is melted and bubbly.
- No broiler safe ramekins? Not to worry! Preheat oven to 450°F. Brush baguette slices with olive oil. Bake on a lined baking sheet for 5 minutes. Flip, and top with cheese. Bake another 5 minutes, or until cheese is melted and bubbly. Spoon soup into bowls and top with toasted bread and cheese. Enjoy!