French Onion Soup

1/4 cup unsalted butter
6 thyme sprigs
1 bay leaf
3 gloves of garlic, grated
5 pounds large sweet onions, vertically sliced (about 16 cups)
1/2 cup dry white wine
6 cups unsalted beef stock (such as Swanson)
2 tablespoons red wine vinegar
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
5 ounces Gruyère cheese, shredded (about 1 1/4 cups)
4 fl oz White Wine
3 clove Garlic

In a large heavy-bottomed stockpot, melt the butter over medium-high heat. Add the onions and saute until well browned and caramelized (but not burnt), about 30-40 minutes, stirring every few minutes. Add garlic and sauté for 1 minute.

Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.

Add the stock, bay leaf, and thyme. Bring to a simmer. Then reduce heat to medium-low and simmer for at least 10-15 minutes, partially-covered. Season to taste with salt and pepper. Discard the bay leaf and sprigs of thyme.

Preheat oven to 400 degrees F. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet. Bake for 6-8 minutes, until the bread is toasted and golden around the edges. Remove and set aside.


Switch the oven to the broiler. When ready to serve the soup, place your oven-safe bowls or crocks on a thick baking sheet. Ladle the soup into each of them, then top with a baguette slice (optional) and your desired amount of cheese. Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes until the cheese is melted and bubbly. Remove and serve immediately.

Serving Size: TBD

Number of Servings: 6

Recipe submitted by SparkPeople user LOOPEYAPPLETUSH.