For some, the idea of a soup packed with onions is not something appealing when deciding what to eat. Mind you, when it is properly made, it is rather tasty!

Ingredients

4 onions, sliced

2 garlic cloves

1/2 cup (113g) unsalted butter

1 bay leaf

1 sprig fresh thyme

1 tsp salt

1/4 tsp granulated sugar

1/2 cup (118ml) white wine

3 tbsp all purpose flour

8 cups (2l) beef stock

1 baguette, sliced

1 1/2 cups Gruyere Swiss cheese

ground pepper to taste

Serves: 4-6

Directions

Place a pan on medium heat, melt the butter and add the onions; cook until deep golden brown (not burned). Stir in salt, and sugar to help in the caramelization process; stir frequently. Sprinkle the flour and stir. Pour in the wine, stir thoroughly, bring to a boil then reduce to a simmer until it has evaporated. Pour in the stock, add the bay leaf and thyme. Bring again to a simmer. Discard the bay leaf and thyme. Season to taste. Set aside.

For serving, there are two options: you can either serve the soup individually into oven-proof bowls, top with the slices of bread, sprinkle with cheese and put into the broiler at 200 degrees Celsius for 5 minutes; or, you could place the baguette slices on a baking sheet, sprinkle with cheese and put into the broiler for 5 minutes; then serve each bowl topped with the cheesy bread.

Source: Adapted from Food Network.