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"French Onion Soup" Recipe

Ingredients

How to make it

  • Make a bouquet with the bay leaves and the thyme.
  • Melt the stick of butter in a large pot over medium heat. Add the onions, garlic and salt and pepper and cook until the onions are very soft and caramelized, about 30 minutes.
  • Add the bouquet of bay leaves and the thyme. Add the wine, bring to a boil, reduce the heat and simmer until the wine has reduces to about One 3rd or so.
  • Sprinkle in the flour and stir. Turn the heat down to medium low not to burn the flour and cook for 10 minutes continuously mixing.
  • Add the beef stock bring the soup back to a simmer
  • and cook for 20 minutes. Season to taste with salt and pepper.
  • While the soup is cooking slice the baguette's thin about 1/4 inch a few for each bowl and toast them. Also slice the cheese thin.
  • Ladle soup into the bottom one 3rd of your ramekin then a toasted baguette and then some cheese. Repeat this three times for each ramekin.
  • Broil 3 to 5 minutes until the top cheese is browned and bubbly. Serve Immediately.

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The Cook

BuonAppetito Queens, New York

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