French Onion Soup
Place the onions, butter and thyme in a large pan and heat over low heat.
Cook over low heat, stirring occasionally.
Cook until the onions are soft, translucent, and begin to caramelize, about 45 minutes to an hour.
Just before the onions finish cooking, add the garlic and saute for another 30 seconds to a minute.
Dust the mixture with flour and stir to combine. Cook for an additional 5-7 minutes to cook out the raw flour flavor.
Add the wine and stir so onions and wine are mixed. Cook for 10-15 minutes over low-medium heat, stirring occasionally.
Pour in the beef broth and add the bay leaves. Stir to combine and bring to a boil. Once mixture begins to boil, reduce heat to a simmer and cook for 20 stirring occasionally.
Ladle it into individual, oven-safe bowls.
Place several toasted bread pieces into each bowl of soup.
Add plenty of shredded Gruyere cheese.
Broil for 4-5 minutes or until the cheese is melted and bubbly.
Serve hot with your favorite side dish.
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