Friday, November 7, 2008

French Onion Soup

French Onion Soup

8 onions, sliced
2 cloves garlic, minced
1/3 cup olive oil
2 tablespoons all-purpose flour
8 cups beef stock
1/4 cup dry white wine
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper
1 loaf French bread
2 cups grated Gruyere

Saute onions and garlic in oil over low heat until tender and golden
yellow. Sprinkle flour over onions, cook a few minutes more, browning
the flour well. Add stock and wine and bring to a boil, add thyme and
bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so.
Add salt and pepper, to taste.
Meanwhile, slice French bread into 3/4-inch slices and butter both
sides. Toast slices on griddle until golden brown. Ladle soup into an
ovenproof bowl, add toasted bread and cover with cheese. Place
ovenproof bowl on a baking sheet lined with tin foil. Bake at 350
degrees for 3-5 minutes under a hot broiler.

It should say (last sentence) "bake at 350 until cheese is melted OR
3-5 minutes under a hot broiler