FRENCH ONION SOUP
5 tablespoons butter
4 very large Vidalia or sweet onions, thinly sliced in rounds
1 ½ tablespoons sugar
1 teaspoon salt
2 tablespoons flour
1 tablespoon fresh thyme leaves
4 cups beef broth
1 cup of water
1 cup dry red wine
1 loaf French baguette, cut into 3” cubes
12 thick slices Swiss cheese (Gruyere, Jarlsberg, etc…)
Melt butter in an 5-6 quart dutch oven. Add onions, sugar, and salt and cook over medium low heat, stirring very frequently until golden and caramelized, about 40-45 minutes. Do not brown the onions – this is a low and slow process. The onions should be silky and creamy.
Add flour and thyme and cook for 1 minute. Stir in broth, water, and wine and bring to a boil. Reduce heat to low and let simmer for 20-30 minutes, stirring frequently.
While the soup simmers, place bread cubes on a baking sheet and toast in preheated oven at 350 degrees for about 5-7 minutes until lightly browned and toasty.
Ladle the hot soup into 4 single serve oven-proof bowls (8-10 ounces). Top with croutons to cover the soup. Cover with 3 slices of the cheese
Broil in oven for 3-5 minutes until cheese is melted and and lightly browned.
Makes 4 servings, but easily doubles to 8…. and you are going to want more!!
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