French Onion Soup....the perfect rainy day for this recipe!

This is one of my favorite soup recipes and I make it several times a year.  I don't use a recipe so I did my best to follow one and make changes.  The figures might not be perfect....but you can't really mess this one up. I make a huge pot and eat it for days.  It's super easy and delicious!  Enjoy!

 

French Onion Soup Recipe

• 6-8 large yellow onions, peeled and sliced
• 1 stick of butter
• 2-3 cloves of garlic
• 1/4 cup flour
• 10-12 cups of beef stock
• 1 bay leaf (I never do but the recipe calls for it)
• 1 cup of dry red wine
• 1 loaf of toasted French bread (I use toasted baguettes sliced or even large croutons will do the job)
• 1-2 cups of grated Swiss Gruyere

Method

1 In a large saucepan, sauté the onions in the butter on medium high heat until well browned, but not burned, about 30-40 minutes.
2 Add garlic and sauté for 1 minute. Add the flour and mix it thoroughly with the sauted mixture. Add the wine and cook it off until the color but not much liquid remains. Add beef broth. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.