French Onion Soup

Olive Oil, 1 tbsp
Butter, salted, 1 tbsp
6 large Vidalia onions, sliced thin
3 cloves garlic, chopped fine
approx. 4 fl oz white wine
approx. 2 Tablespoons flour
4 cans (14 oz) beef broth
1 can (10.5 oz) beef consomme
1 tsp thyme, fresh

Slice onions in half, and then slice into thin rings. In a large soup pot, melt olive oil and butter together and add onions to the pot. Cook the onions, stirring occasionally, for 45 minutes, or until carmelized (deep golden brown color). Add the garlic during the last 5 minutes of the cooking process. Add salt and pepper to taste. Deglaze the pan with the wine, and cook until the wine evaporates. Add the flour and cook for 1 minute, stirring constantly. Add the beef broth, beef consomme, and thyme; stir well. Allow the soup to come up to a boil so the soup thickens a little. Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user KICKBXCHIC.