French Onion Soup

French Onion Soup

There is nothing better than the smell of onions cooking in butter. French onion soup is the only type of soup I'll order in a restaurant. I love it. 

This was my first time I've made it at home. And it did not disappoint. This is not a weeknight recipe. It's for sure a weekend recipe--It takes a while to caramelize that many onions. I found this recipe on the Food Network website.

Ingredients

1/2 cup butter

4-5 large yellow onions

2 cloves garlic chopped

2 bay leaves

3 sprigs fresh thyme

1 cup red wine

3 heaping tablespoons flour

2 quarts beef broth

1 loaf french bread

1/2 cup grated Gruyere

Directions

Melt the stick of butter in a large pot over medium heat. Chop the onions into slices.
Cut lengthwise

 Peel and Chop

Melt the butter in a large pot. Add the onions, garlic, bay leaves, thyme, and salt and pepper. 

Cook until the onions are very soft and caramelized, about 45 minutes, on low to medium low heat. Do not rush this process by turning up the heat. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated, about 5 minutes. Remove the bay leaves and thyme sprigs. Add the flour and stir. Turn the heat down to medium low, and cook for 10 minutes. Add the beef broth, bring the soup back to a simmer, and cook for at least 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the bread 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.