December 16, 2010

French Onion Soup

For someone who used to hate onions, this is a surprisingly favorite dish.  My Grandpa B. has made it for years, and I love it.  It doesn't really taste like onions, more just a warm, beefy soup that is topped with crusty bread and cheese!

1 stick unsalted butter
4 large Vidalia (or sweet) onions, thinly sliced
2 shallots, thinly sliced
3 cloves garlic, minced
2 bay leaves
1 tsp. ground thyme
1 tsp. kosher salt
1/2 tsp. freshly cracked pepper, to taste
1 cup white cooking wine
3 TBS. flour
7 cups beef broth

Melt butter in large pot.  Add sliced onions and shallots.  Saute in butter until translucent and soft (about 15 minutes).  Add minced garlic, bay leaves, thyme, salt and pepper.  Saute 10 more minutes.  Add cooking wine and bring to a boil for about 5 minutes, stirring occasionally, until liquid evaporates.  Sprinkle with flour and stir well, scraping bits off the bottom of the pan.  Add broth and stir.  Simmer for about 25 minutes and serve with buttered toasts topped with gruyere cheese.

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