French Onion Soup
Probably one of my favorite soups. The buttery velvety onions and crisp bread, gooey cheese, uuuhg. I think the biggest thing with this recipe is to be patient with the onions! The softer, slower and longer you can cook them, they better your soup will be.
1/2 cup butter
3-4 sweet onions, sliced thin
1 bay leaf
2 sprigs thyme
1 TBSP flour
1 cup white wine
6 cups broth (beef will make it the most rich, use vegetable to make vegetarian)
4 pieces thick baguette or other bread
Sliced or grated Swiss or Gruyere Cheese
Heat a large pot to medium and melt butter.
Add sliced onion and bay leaf, salt and stir, making sure the onions get coated in butter. Stir and cook for about 45-60 minutes, until the onions are cooked down and turning golden brown. Turn down the heat if it gets too dry or starts to get to brown or burn.
After the onions are cooked down, stir in flour and add the wine, cooking a few minutes to let some of it cook off. Add broth and simmer 15 minutes.
Scoop out in oven safe bowls, top with toasted bread and cheese. Pop in oven and broil 5-10 minutes until the cheese is hot and melty. Enjoy