French Onion Soup

Ok I have been sick with the flu since Saturday and haven’t had a meal since then. I have been sooo uncomfortable and being 27 weeks pregnant is not fun. Today I finally feel like myself and am super exhausted but CRAVING French Onion Soup. This recipe is so easy. I literally cut up the onions let them do their job, and came back into the kitchen added my spices and liquids and let it simmer. If I can do it after being in bed for 3 days ANYONE can do this.

Ingredients
  • 4 medium yellow onions, peeled, halved through the stem end, and sliced 1/4 inch thick
  • 1 tablespoon unsalted butter
  • 4 sprigs of thyme or ground thyme
  • 1 bay leaf
  • 1 tablespoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 3/4 cup dry white wine
  • 2 quarts beef stock
  • 6 slices of country bread, about 1 inch thick, toasted
  • 2 cups Gruyere cheese, coarsely grated.
Preparation

In a 5-quart Dutch oven or other large, heavy pot, heat the butter over a medium flame. Add the onions and, stirring frequently to prevent burning, sauté until they reach a golden color, approximately 30 minutes. Add the thyme, bay leaf, salt, and pepper and cook for 10 minutes. Raise the heat to high, add the white wine, bring to a boil, and reduce the wine by half, about 3 to 5 minutes. Add the beef stock and simmer for 45 minutes.

Preheat the broiler.

Remove the thyme sprigs and bay leaf. Ladle the soup into the 6 ovenproof bowls. Fit the toasted bread into the bowls on top of the liquid, and sprinkle 1/3 cup of Gruyere onto each slice. Place under the broiler for 3 minutes, or until the cheese melts to a crispy golden brown. Allow the soup to cool slightly, about 3 minutes, before serving.

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