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Easy French Onion Soup

By Anonymous, 1 December, 2012
Description
Rich, Hearty and Delicious
Yield
4 Servings
Preparation time
1 hour
Ingredients
4 T Unsalted Butter
1 French Baguette
1 q Low Sodium Beef Broth
2 T Flour
2 c Dry Red Wine (I recommend a Cabernet Sauvignon )
2 t Herbs de Provence
1 t kosher salt
2 clv Garlic (Minced)
4 Large Vidalia Onions (Sliced Thin)
4 sli Swiss or Guyere Cheese (or more)
Instructions
  1. Melt butter in a stockpot over medium heat
  2. Add the onions, garlic, bay leaf, salt and Herbs de Provence
  3. Cook until the onions are very soft and translucent, stirring often, about 20 minutes
  4. Add the wine, reduce the heat to low and simmer until most of the wine is evaporated, stirring occasionally, about 20 minutes
  5. Remove the bay leaves
  6. Add the flour to the onions, mix well, and cook for an additional 5 minutes, or until the flour is well incorporated, stirring often
  7. Add the beef broth
  8. Simmer on low for a minimum of 30 minutes so that the flavors blend well and serve
  9. Place four 14 oz soup crocks onto a cookie sheet – you can use smaller crocks for more servings – this just happens to be the size of my crocks
  10. Ladle soup into the crocks
  11. Top each with 2 hearty slices of French Baguette – might only need one slice if you use smaller crocks
  12. Overlap 2 or even 3 slices of cheese on top of each soup bowl – you can also use grated cheese
  13. Broil on high for 2-4 minutes or until the cheese starts to melt and bubble.

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