French Onion Soup
¼ cup olive oil
4 yellow onions, sliced and halved
1 Tbsp. butter
1 clove garlic, minced
4 sprigs thyme
1 bay leaf
1 Tbsp. salt
¼ tsp. white pepper
¾ cup white wine
2 quarts chicken stock
½ cup port
6 slices French bread, 1” thick and toasted
2 cups Gruyere cheese, grated
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Heat oil in a large pot over medium heat. Add the onions and cook, stirring frequently, until they reach a golden color (about 30 minutes). Add the butter, garlic, thyme, bay leaf, salt and pepper and cook for 10 minutes. Increase heat to high and add the wine. Bring to a boil and reduce the wine by half. Add the chicken stock and simmer for 45 minutes. Remove the thyme sprigs and bay leaf and swirl the port into the finished soup. Pre-heat the broiler. Ladle the soup into 6 oven-proof bowls. Float a piece of toasted bread in each bowl. Sprinkle 1/3 cup of Gruyere on each slice. Place under the broiler until the cheese melts to a crispy golden brown (about 3 minutes). Allow the soup to cool slightly before serving (about 3 minutes).
Our comments: This recipe comes from someone who told me they have it every Sunday night … a one-course meal. I guess that means it’s easy to fix and you don’t get sick of it.