Onion Soup

Here is a delicious onion soup recipe with a couple of changes to make it even easier. 

French Onion Soup 

Recipe courtesy Tyler Florence 

Cook Time-55 min

Level: Easy

Serves:

4 to 6 servings

Ingredients

• 1/2 cup unsalted butter (I used 1/4 cup butter and 2 Tbsp olive oil)
• 4 Large onions, sliced ( use your Cuisinart slicer)
• 2 garlic cloves, chopped
• 2 bay leaves
• 2 fresh thyme sprigs ( 1 tsp of dry thyme)
• Kosher salt and freshly ground black pepper
• 1 cup red wine, about 1/2 bottle ( I used white wine)
• 3 heaping tablespoons all-purpose flour
• 2 quarts beef broth
• 1 baguette, sliced
• 1/2 pound grated Gruyere

Directions

Melt the stick of butter (and olive oil) in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs.( I leave herbs in) Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Talk about comfort food! I served this for dinner with a turkey/cheese panini.