French Onion Soup
By Paula Deen
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Difficulty: Easy
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.
