Onion Soup Recipe

• 5 Medium onions, thinly sliced
• 4 Tablespoons unsalted butter
• 2 Tablespoons olive oil
• 2 Crushed garlic cloves
• Salt and pepper to taste
• 1/2 Cup white wine
• 2 Tablespoons all-purpose flour
• 6 Cups beef broth
• 1/2 Teaspoon dried thyme
• 2 Bay leaves
• 1 Small baguette, sliced
• 2 Cups of grated Gruyère cheese
• 1/2 Cup grated Parmesan cheese

PREPARATION

1. In a large saucepan over medium heat, add the butter, oil, onions and stir continuously until tender and translucent. Add the garlic and cook for 1 minute more.
2. Add the two tablespoons of wheat flour and mix well; add the white wine, stir and boil for one minute to evaporate the alcohol.
3. Add the beef stock, thyme, Bay leaves and season with salt and pepper to taste. Simmer for 35 minutes.
4. While the soup is simmering, preheat the oven to 400°F and place an oven rack in the middle position. Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp and golden brown around the edges, about 8-10 minutes. Set aside.
5. Ladle the soup into oven-safe bowls and place a slice or two of bread on top of each. Sprinkle evenly with Gruyère and then with Parmesan.
6. Place the bowls on a baking sheet and broil in the preheated oven until the cheese is bubbling and lightly browned, 2 to 3 minutes.
7. Serve and enjoy!

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