French Onion Soup

Ingredients:

  • 1 tbsp oil
  • 2 tbsp butter
  • 5-6 large onions (about 3 lbs), finely sliced
  • salt
  • 2 tbsp flour
  • 3/4 cups dry white whine
  • 6-8 cups vegetable broth (6 for 3-4 people, 8 for 4-5 people)
  • 2-3 sprigs fresh thyme
  • Freshly ground black pepper
  • Baguette crostini or croutons
  • Gruyere cheese, grated

Instructions

  1. In a large Dutch oven or saucepot heat oil and butter over medium heat.
  2. Add onions and stir until they are well coated. Cover and cook onions for 15 minutes.
  3. Remove the lid and season the onions with salt Cook the onions for an additional 30 minutes, stirring often. Onions should be deep golden brown. (I usually caramelize my onions for like 4 hours, but this way should work, too for a weeknight dinner)
  4. Once onions are caramelized stir in flour and cook for 1 minute.
  5. Add wine, broth, and fresh thyme and bring the mixture to a boil.
  6. Reduce heat to medium-low and simmer for 30 minutes.
  7. Add pepper to taste Ladle soup into individual, oven-safe bowls and top with crostini and cheese. Broil until cheese is melted and bubbly.