French Onion Soup

French Onion Soup Recipe

• 3 pounds Vidalia onions, sliced thin
• 6 Tbsp butter (margarine or oil for vegetarian soup)
• 2 Tbsp canola oil
• 3 cloves garlic, chopped
• 1 Tbsp white sugar
• 1/2 cup all purpose flour
• 7-8 cups beef broth
• 2 tsp thyme leaves, ground, or to taste
• 3 bay leaves, whole
• 1 tsp black pepper, freshly ground
• 1 1/2 cup dry white wine (I don't use this)
  

Garnish:

• 1 loaf French bread, sliced thick
• 1 cup mozzarella and parmesan cheese, mixed
• 2 Tbsp fresh parsley, minced

Directions:

1. Heat butter and oil in large stock pot until hot but not burning.
2. Add onions and cook on low-medium heat for 30 minutes, stirring every 5 minutes until onions are deep brown, tender and cooked down.
3. Meanwhile, as the onions are cooking, put equal amounts of the cheese mixture on each slice of bread and place on a baking sheet. Broil on medium or bake in a 350 degree oven just until cheese is bubbly. Do not allow to burn. Set aside.
4. Add garlic and sugar to the onions. Cook an additional 10 minutes.
5. Sprinkle flour over the top and stir, making a roux.
6. Add beef broth 1 cup at a time, stirring constantly on low heat until soup is thickened.
7. Add thyme, bay leaves and pepper and simmer on low for another 30 minutes.
8. Stir frequently. Do not allow soup to burn.
9. Turn off heat, add the dry white wine and let sit.
10. Remove bay leaves.

Before serving, place a slice of bread with cheese in the bottom of a bowl or crock and pour a ladle or two of hot soup over the top. Sprinkle with parsley if desired.

Serve with a garden salad and dinner is served!

Serves 10-12

as found on http://fall-recipes.suite101.com/article.cfm/french_onion_soup_recipe