French Onion Soup

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 4 to 6 bowls of soup
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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


  1. 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.
  2. 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 F or 5 minutes under a hot broiler.

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