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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Courtesy of Paula Dean Ingredients:
8 onions |
4 garlic cloves |
1/3 cup olive oil |
2 tablespoons all-purpose flour |
8 cups low sodium beef broth |
1/4 cup dry white wine |
1/2 teaspoon dried thyme |
1 bay leaf |
salt |
pepper |
1 loaf french bread |
2 cups grated mozzarella cheese |
Directions:
1. Saute onions and garlic in oil over low heat until tender and golden yellow.
2. Sprinkle flour over onions, cook a few minutes more browning the flour well.
3. Add stock and wine and bring to a boil, add thyme and bay leaf.
4. Reduce heat, cover, and simmer gently for 20 minutes or so.
5. Add salt and pepper to taste.
6. Slice bread into 3/4 inch slices and butter both sides.
7. Toast slices on griddle until golden brown.
8. Ladle soup into oven safe bowls, add toast, cover with cheese.
9. Place bowl on a baking sheet lined with tin foil and bake under broiler until cheese melts and starts to brown.
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