French Onion Soup
4 Tablespoons butter
2 white onions, thinly sliced
2 yellow onions, thinly sliced
2 teaspoons sugar
2 teaspoons salt
1 teaspoon black pepper
4 Tablespoons flour
2 cloves garlic, minced
3 sprigs of thyme
2 bay leaves
1 cup red wine, like a Merlot or Pinor Noir
2 quarts (8 cups) of beef broth
Several slices of baguette (two per serving)
Grated gruyere cheese (three to four Tablespoons per serving)
Melt butter in a large soup pot. Add onions, and toss to coat. Cover and let cook over low heat for 15 minutes.
Increase to medium heat, and stir in sugar, salt and pepper. Saute for 25 to 30 minutes, stirring frequently, until onions are dark brown.
Add garlic, and sprinkle in flour, coating the onions. Let cook for three minutes.
Pour in the red wine, scraping the bottom of the pot to release the browned bits. Add in thyme, bay leaves and half of the broth. Bring to a simmer.
Reduce to a low heat, and add the rest of the broth. Cover and cook for 30 to 45 minutes.
Prepare the toast: Slice several pieces of baguette, and drizzle olive oil over the top. Toast in a 350* for 15 minutes, or until hard and brown like a crouton.
Finish the soup: Ladle soup into an oven-safe bowl. Place toasts on top, and sprinkle cheese over the top. Place under broiler for about five minutes until cheese is melted and bubbly.
