onion soup

2 tbs olive oil
5 medium to large onions, peeled and sliced in half moons
8 cloves garlic, peeled and diced
2 tsp salt
4 tsp freshly ground black pepper
64 oz stock (reduced sodium can be used)
2 tsp dried thyme
gruyere and crusty bread for serving

Yields six dinner portions

Heat olive oil over medium high heat and add onions, salt, and pepper, stir.
Allow to cook for about fifty minutes, stirring occassionally, or until onions have browned and reduced in volume by over half
Add garlic and cook an additional five minutes
Add a bit of stock to deglaze the pan
Add remaining stock and bring to a boil
Once boiling reduce to a simmer and add thyme
Allow to simmer for a few minutes
Slice bread into ounce chunks and place in ovenproof serving bow and ladle soup over then add sliced cheese and set under broiler until cheese is bubbling and golden (alternatively can put cheese on bread and broil then add to soup)

Number of Servings: 6

Recipe submitted by SparkPeople user EEMILLA.