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FRENCH ONION SOUP

THIS SOUP IS JUST WONDERFUL.





List of Ingredients



• 1 TABLESPOON GARLIC FLAVORED OLIVE OIL
  
• 12 ( 1/2" THICK) SLICES THIN FRENCH LOAF BREAD
  
• 2 TABLESPOON SWEET BUTTER
  
• 4 LARGE ONIONS ( 2 1/2 POUNDS) QUARTERED, CUT INTO 1/4" THICK SLICES
  
• 1 TEASPOON SALT
  
• 1/4 CUP FLOUR
  
• 9 CUPS LOW SODIUM BEEF BROTH
  
• 3/4 CUPS DRY RED WINE
  
• 3 TABLESPOONS BRANDY
  
• 1 BAY LEAF
  
• 1/2 TEASPOON EACH DRIED THYME AND PEPPER
  
• 1/2 CUP SHREDDED GRUYERE CHEESE
  
• FRESH SNIPPED CHIVES FOR GARNISH
  






Instructions



1. PREHEAT OVEN TO 375°.
   
2. BRUSH BOTH SIDES OF BREAD SLICES AND PLACE ON A BAKING SHEET AND BAKE 12 MINUTES, TURNING ONCE UNTIL LIGHTLY TOASTED. REMOVE FROM OVEN AND SET ASIDE TO COOL.
   
3. IN A DUTCH OVEN, MELT BUTTER OVER MEDIUM HEAT ADD ONIONS AND SALT. COVER AND COOK STIRRING TWICE UNTIL ONIONS ARE SOFTENED, ABOUT 15 MINUTES.
   
4. UNCOVER, COOK UNTIL LIGHTLY CARAMELIZED, ABOUT 35 MINUTES. STIR IN FLOUR AND COOK 2 MINUTES LONGER.
   
5. STIR IN REMAINING INGREDIENTS EXCEPT CHEESE). SIMMER, PARTIALLY COVERED FOR 30 MINUTES. REMOVE AND DISCARD BAY LEAF.
   
6. PREHEAT BROILER.
   
7. SPOON SOUP INTO 4 OVEN SAFE BOWLS, TOP WITH A BREAD SLICE AND TOP WITH CHEESE. PLACE BOWLS ON A BAKING SHEET AND BROIL 4" FROM HEAT UNTIL CHEESE IS BUBBLY, 2 MINUTES. SPRINKLE WITH FRESH SNIPPED CHIVES.