French: Onion Soup

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4-6)

Ingredients:

• ½ cup unsalted butter
• 4 large yellow onions, thickly sliced
• 12 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 cups red wine
• 2 cups beef broth, prepared*
• 2 cups chicken broth, prepared*
• 2 tablespoons dried thyme
• salt and ground black pepper (to taste)
• Kitchen Bouquet (for color)
• 1 baguette, sliced
• 3 ounces grated Gruyere cheese
• 3 ounces shredded Swiss cheese
• Grated Parmesan cheese (optional)
• Fresh thyme leaves for garnish (optional)

*Prepare broth using 1 teaspoon bouillon base per cup of hot water

Procedure:

1. Carmelize onions in butter, stirring often (about 20 minutes)
2. Add garlic, saute briefly (1-2 minutes)
3. Add flour, stir constantly for about 2 minutes (do not let the flour burn)
4. Add the wine, broth and dried thyme; bring to a boil, then reduce the heat and simmer for about 5 minutes
5. Adjust seasoning: add salt and pepper to taste
6. Adjust color: add Kitchen Bouquet to darken the broth
7. Preheat the broiler
8. Arrange baguette slices on a baking sheet in a single layer; sprinkle with Gruyere and Swiss; broil until bubbly and golden brown (3 to 5 minutes)
9. Ladle the soup in bowls and float the Gruyere croutons on top
10. Garnish with thyme leaves and extra Parmesan cheese (if desired)