John's French Onion Soup (from a friend in another group)

[Guest guest]

John's French Onion Soup

 

3 Tb. Olive or Vegetable oil

4 large onions, sliced

2 cloves garlic, minced

2 Tb. flour

3 cups vegetable broth

1 cup dry white wine

1/2 tsp. dried thyme

1 bay leaf

salt and pepper to taste

6 slices crusty French bread

3 Tb. butter

3 cups grated Swiss cheese

 

Sauté onions in oil in Dutch oven over low heat until tender and golden

yellow, about 20 minutes.

Sprinkle flour over onions; cook a few minutes more, browning the flour

well. Add broth and wine and bring to boil; add thyme and bay leaf.

Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt

and pepper to taste.

Meanwhile, spread bread slices with butter and toast under the broiler,

watching carefully to avoid burning. When soup is ready, spoon into 6

ovenproof bowls; top each with a slice of toast. Divide cheese evenly

into 6 portions and sprinkle one portion over toast in each bowl.

 

Place bowls on cookie sheet and bake in a 400 F. oven for 10 to 15

minutes until cheese is bubbly and golden.

 

 

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