Friday, January 7, 2011

French Onion Soup

This is the perfect cold-night supper! It uses basic ingredients and is very easy to make. How can you go wrong with a rich soup topped with toasted bread and cheese? This version makes enough for three main-dish servings; just multiply it to serve more. Enjoy!

French Onion Soup
1/4 cup butter
2 onions, cut in half and thinly sliced
2 garlic cloves, minced
Salt and pepper
1/4 tsp. dried thyme
1/3 cup all-purpose flour
1/2 to 3/4 cup red wine
1 (32-oz.) box beef broth
Swiss cheese slices
Sourdough bread slices

1. Melt butter in a skillet over medium heat; add in onions and garlic, and cook for 20 minutes or until onions are softened and begin to caramelize. Season with salt, pepper, and thyme. Stir in flour, and cook for 1 minute. Stir in 1/2 cup red wine and beef broth. Cook, stirring often, until mixture thickens. Add up to 1/4 cup red wine to taste.
2. Place 1 cheese slice on top of bread slice. Place on a baking sheet, and cook at 400° for 5 minutes or until cheese is melted and bread is lightly toasted.
3. Ladle soup into bowls; top with bread slice.