French Onion Soup

Ingredients

Recipe: @gimmesomeoven

4 pounds yellow onions, peeled and thinly sliced (approximately 5-6 large onions)

3 tablespoons butter

4 cloves garlic, minced

3 tablespoons flour

1/2 cup dry white wine

6 cups of beef stock (or veggie stock)

1 teaspoon Worcestershire sauce

1 bay leaf

3 sprigs fresh thyme (or 1 teaspoon dried thyme)

fine sea salt and freshly-cracked black pepper, to taste

baguette

grated or sliced cheese (such as Gruyere, Asiago, Swiss, Gouda or Mozzarella)

Caramelize the onions: In a large heavy stockpot, melt butter over medium-high. Add onions; sauté ~30 min until caramelized (not burnt), stirring every 3–5 min, then once a min near the end. Add garlic; sauté 2 min. Stir in flour; cook 1 min. Deglaze with wine, scraping browned bits.

Simmer the soup: Add stock, Worcestershire, bay leaf, and thyme; stir. Bring to a simmer, reduce to medium-low, cover, and cook 10+ min. Discard bay leaf and thyme; season with salt and pepper.

Toast the bread: Preheat oven to 400°F. While soup simmers, slice baguette into 1-inch pieces, place on a baking sheet, and bake 6–8 min until golden. Set aside.

Broil the topping: Switch oven to broil. Place oven-safe bowls on a baking sheet, ladle in soup, top with bread and ~1/4 cup cheese each. Broil 6 in. from heat 2–4 min until cheese is melted and bubbly (watch closely). Serve hot.