French Onion Soup


French Onion Soup
(makes about 4 servings)

Ingredients
2 tbsp butter or olive oil
8 large onions sliced
1/4 tsp brown sugar
2 cloves minced garlic
8 cups chicken or beef broth (we use chicken)
1/2 cup white wine
1 bay leaf
1/4 tsp dried thyme (I use the mortar and pestle because I find the dried thyme produces hard little bits sometimes)
S&P
Bread slices and Gruyere cheese for melting

Directions

1. In a large pot over medium heat, warm up the butter/olive oil and add the onions, stirring often until they wilt, about 15 minutes.
2. Turn down the heat to medium low and add the sugar. Caramelize the onions to a nice brown colour, between 30-45 minutes.
3. Add the garlic and sauté for a minute.
4. Add stock, wine, bay leaf and thyme.
5. Cover partially and simmer about 30 minutes. Don't forget to remove the bay leaf. (I always forget)
6. If you have flameproof bowls, add a piece of bread or baguette and top with cheese to melt under the broiler.

The original recipe (from Soup by Williams Sonoma) called for leeks as well, but the first time I made it, we really tasted the bitterness of the leeks, it ruined the soup for us. But if you're feeling risky, it's 4 large onions and 4 leeks.

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