My Favorite French Onion Soup

• Produce

  • 8 sprigs Thyme, fresh
  • 4 lbs Yellow onions

• Canned Goods

  • 1 32 ounce container Beef stock

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1/4 tsp Red pepper flakes
  • 3/4 tsp Salt

• Bread & Baked Goods

  • 1 Baguette, small

• Dairy

  • 5 tbsp Butter, unsalted
  • 2 cups Gruyere cheese

• Beer, Wine & Liquor

  • 1 cup White wine, dry

Found on bakerbynature.com

Description

Ingredients

• 5 tablespoons unsalted butter
• 4 pounds yellow onions, thinly sliced
• 8 sprigs fresh thyme
• 1/4 teaspoon crushed red pepper flakes
• 3/4 teaspoon salt
• 1 tablespoon all-purpose flour
• 1 cup dry white wine
• (1) 32 ounce container beef stock
• 1 small baguette, sliced
• 2 cups Gruyère cheese, shredded

Directions

• In a large, heavy bottomed pot melt the butter over low heat. Add the onions, thyme, crushed red pepper flakes, and salt; cook, stirring occasionally, until the onions are deep amber in color and very soft, about 45 minutes. Add the flour and cook for 1 to 2 minutes, then add the wine; increase the heat and let the wine simmer for 2 to 3 minutes, stirring constantly. Add the beef stock and bring soup to a boil, then reduce to a simmer and cook for another 45 minutes.
• Remove thyme sprigs from the soup and discard. Season to taste.
• When ready to serve:
• Preheat oven to broil. Arrange a rack in the middle of the oven. Arrange the baguette slices on a baking sheet and place in the oven for 2 minutes, or until toasted. Keep a close eye here so they dont burn!
• Divide the soup among 4 ovenproof bowls. Place a few pieces of toasted baguette on top of each bowl, then cover with a thick layer of Gruyère cheese. Place the soup bowls on a large baking sheet, then carefully place the baking sheet under the broiler for 3 to 5 minutes, or until the cheese is fully melted and golden. Serve at once.

Nutrition