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.