French Onion Soup

 

Easy French Onion Soup any time!

 

6 large yellow onions, peeled and thinly sliced

3 Tablespoons olive oil

2 Tablespoons unsalted butter

1/2 teaspoon kosher salt

1/2 teaspoon freshly cracked pepper

2 cloves garlic, minced

1/2 cup Holland House White Cooking Wine or Red Cooking Wine

8 cups (two 32 oz. containers) beef stock

2 bay leaves

4 teaspoons fresh thyme OR 1 teaspoon dried thyme

1 loaf French bread OR baguette, sliced into 1-inch thick rounds

1 1/2 cups grated Swiss or Gruyere

 

Set a heavy-bottomed saucepan (approximately 5 to 6-quarts) over medium-low heat and add olive oil to caramelize the onions. Toss in the onions to coat. Cook, turning often, until onions are softened, about 15 to 20 minutes. Season the onions with salt and pepper to taste. Increase the heat to medium-high and stir in the butter. Cook, stirring often, for approximately 20 minutes, or until the onions begin to brown. Cook for 1 minute more after adding the garlic.

Deglaze the pan with white cooking wine. With a wooden spoon, scrape off browned pieces on the bottom and edges of the saucepan.

 

While the soup is simmering, brush both sides of the French bread slices lightly with olive oil. Place the slices on a heated oven rack. Toast for 5 to 7 minutes, or until lightly browned.

Remove toasts from oven and top with shredded cheese. Ladle the soup into individual serving bowls, set them on a baking sheet, and top with cheesy toasts. Return to the oven for another 2-3 minutes, or until the cheese is melted and the soup is bubbling.