French Onion Soup

Ingredients: 3 Lbs Yellow Onions Cut into 1/8″ slices (half moon shaped) 8 Cups Water 3 Tbs Salted Butter 1 Tbs Flour (we use all-purpose) 1/2 Ts. Garlic Salt 1/2 Ts. Sugar 1 -2 Beef Bullion Cubes (to taste) 2 Sprig Fresh Thyme 1 Garlic Cloves (minced) 1/2 Cup Dry White Wine (we use Chardonnay)

1 French Baguette 8 oz. Gruyère Cheese Instructions: In a soup pot or Dutch oven, melt the butter over medium heat. Add all the cut onions, salt and sugar and stir evenly. Cover the pot and cook for 10 minutes. After the initial 10 minutes, stir every 5 minutes (no pan cover) to caramelize

the onions. They should be a dark brown color. You’ll do this for approx. 60 minutes. Add about 3 Tbs of water and scrap up the brown bits from the bottom of the pan. Cook for another 20 minutes until the onions are a dark brown color and “caramel” looking. Add the flour and stir for about 30

seconds until it’s well mixed. Add 8 cups of water, thyme, bullion cubes and garlic to the onions and bring to a boil. Lower heat and simmer for 20 minutes. We recommend adding 1 bullion cube at a time until the taste is to your liking.

Add the white wine and simmer for 10 more minutes. Adjust the oven rack to the top setting and pre-heat it to 325 degrees. Cut the baguette into 1/2″ slices and arrange on a cookie sheet. Bake for about 10 minutes until the bread is crispy. At this point turn the oven to the “broiler” setting.

Fill 6 oven-safe bowls with the French Onion Soup and top each bowl with 3 baguette slices. Cut the Gruyere cheese into thick 1/4″ slices and place on top of the bread. Broil until brown (about 8-10 minutes). Enjoy!

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