Classic French Onion Soup

Classic French Onion Soup (serves 6)

Ingredients

• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 4 large onions, preferably sweet, peeled and thinly sliced.
• 8 cups of beef stock
• 1/2 cup dry white wine
• 1 bay leaf
• 1/4 teaspoon of dry thyme
• Salt and pepper
• 12 slices, ½-inch-thick, of toasted French bread
• 4 cups of grated Swiss Gruyere

1 In a large saucepan, melt the butter over medium heat. Add the garlic and sauté, stirring frequently, about one minute. Add the onions and cook, again stirring frequently, until well browned, but not burned, about 30-40 minutes (or longer).

2 Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

3 To serve you can either use individual oven-proof soup bowls or one large tureen or casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. If using individual bowls, allow to cool slightly before serving. If using a tureen, serve immediately.