FRENCH ONION SOUP

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Soups and Chowders

Ingredients

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…)

Instructions

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!!