Everybody loves a crock of baked French onion soup, topped with gooey golden melted cheese.
It's one of our favorite soups. A great Fall/Winter soup.
Stir in the flour and let it cook for about 2 minutes.
Baked French Onion Soup
5-6 large yellow onions, sliced to make about 5 cups
1 clove garlic, chopped
1/2 stick butter
1 T oil
1 t salt
1 t pepper
1 t sugar
1 t thyme
1 t paprika
2 T flour
3 cans condensed beef broth
2 cans water
1 T Worcestershire sauce
1 bay leaf
1/2 C red wine or dry sherry
Melt butter and oil in a large soup pot. Add the sliced onions and garlic and toss to coat. Saute on medium heat for 15 minutes, stirring occasionally until soft. Stir in the seasonings and continue cooking another 15 minutes until the onions are golden. Str in the flour and cook 2 minutes. Add the broth stirring up any browned bits on the bottom; stir in the water. Add wine, worcestershire sauce and bay leaf. Cover and simmer for 30 minutes or longer.
I loaf French Bread
Cheese slices, mozzarella, gruyere or Swiss
Parmesan cheese, grated
Slice French bread into thick slices and toast both sides under the broiler
Ladle the soup into ovenproof bowls, cover the top with one or two sliced of the toasted bread
Cover the bread completely with slices of cheese, a sprinkle of parmesan and a pinch of paprika for color. Place bowls of soup on a cookie sheet and place under broiler until the cheese is bubbly and golden.
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