French Onion Soup



2 Tablespoons butter

1 Tablespoons olive oil

3 large onions, thinly sliced

3 large cloves garlic, minced

1 teaspoon salt

2 Tablespoons flour

6 cups low sodium beef broth

2 bay leaves

1/2 cup dry red wine

1 teaspoon fresh thyme

1/2 teaspoon black pepper

12 crostini, (lightly toasted baguettes), or croutons

1/2 cup Provolone or Gruyere cheese, shredded



Heat butter and oil in a large pot over medium heat. Add onions and garlic. Cook for 5 minutes, breaking up the rings.

Sprinkle with salt. Reduce heat to low and cook, stirring occasionally, for 40-45 minutes, stirring frequently. You want your onions to cook down quite a bit, and be a deep brown color. Add 1 teaspoons of sugar if your onions are not caramelizing, this will help bring out the sugar and speed up the process.

Stir in the flour until it is completely blended, and no white streaks remain. Cook for a minute or two.

Slowly whisk in the beef broth until it is smooth.

Stir in the wine, bay leaves, and thyme. Cover and let simmer for 20 minutes, stirring occasionally. Add pepper, and additional salt if needed.

Preheat broiler.

Spoon soup into oven safe bowls. Top with 2 small crostini, and a little cheese. Heat under broiler until the cheese is melted and golden.


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