With the weather still in limbo of cooler days and nights here’s a recipe for onion soup. It’s one of our favorite winter dishes and this recipe from the Food Network's Paula Deen is awesome. It also uses staple ingredients that are kept in our kitchens-Garlic, which is Bret’s favorite, olive oil, bay leaves and thyme. Not only is it easy to make but the flavor is unbeatable and is a great start to a meal or perfect with a green salad for light supper. Enjoy!
Paula Deen’s Onion Soup
Ingredients
• 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
Directions
Sauté 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.
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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