French Onion Soup
The ultimate comfort food on a chilly night!
- 6 large yellow onions
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1/2 cup red wine
- 6 cups beef broth
- 1 teaspoon worcestershire
- 1 bay leaf
- 4 springs of fresh thyme (or 1 teaspoon dried thyme)
- 1 baguette
- 8 slices provolone cheese (or cheese of your choice)
- In a large pot on medium-high heat add butter and allow to melt. Place onions and cook for about 30 minutes or until onions are caramelized and browned, stirring occasionally.
- Add garlic, stir around for about 1 minute. Add flour and stir around for an additional 1 minute.
- Pour in red wine to deglazed pan. Scrape up the brown bits off the bottom with a wooden spoon.
- Pour in beef broth and worcestershire; bay leaf, thyme, salt and pepper, bring to a simmer. Cover pot and reduce heat to medium-low, simmer for about 15 minutes.
- Preheat oven to 400 degrees F. While soup is simmering, slice baguette into 1 inch slices an bake for about 5-7 minutes, or until bread is golden and toasted. Remove and set aside.
- Discard bay leaf and thyme. Ladle soup into individual oven-safe bowls or crocks and place on a baking sheet. Top with your desired amount of bread and cheese (I used 2 1/2 baguette slices and 2 slices of provolone cheese for each bowl). Place in oven for 2-3 minutes or until cheese is melted and bubbly. Remove and serve.