French Onion Soup (Paula Deen) |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
8 onions, sliced |
2 cloves garlic, minced |
1/3 cup olive oil |
2 tablespoons all-purpose flour |
8 cups beef stock |
1/4 cup dry white wine |
1/2 teaspoon dried thyme |
1 bay leaf |
salt and pepper |
1 loaf french bread |
2 cups grated gruyere |
Directions:
1. Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.
2. Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler.
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