French Onion Soup

Sweet caramelized onions, a rich buttery stock and gooey, cheesy bread, simply all things delicious. Serve this up on a cold winter day, all that I can say is, YESS PLEASE!

INGREDIENTS

4 tbsp butter
2 tbsp Glasses & Grapes Fresh Garlic EVOO
4 large sweet onions, thinly sliced
1 tbsp brown sugar
2 tbsp all-purpose flour
1 1/2 cups red wine
8 cups low sodium beef broth
1 tbsp Glasses & Grapes Aceti Red Wine Vinegar
2 bay leaves
3-4 fresh thyme sprigs, plus more for serving
pinch of black pepper

6 slices french bread
1 1/2 cups shredded Gruyere cheese

PREPARATION

Melt the butter in a large soup pot over medium-high heat. Add the onions, garlic and brown sugar and cook about 10 minutes, stirring frequently, until softened. Continue cooking, stirring often, until the onions are deep golden in colour and caramelized, about 15 minutes.

Reduce the heat to low and sprinkle the flour over the onions, stirring for 3-5 minutes, until the raw flour taste is eliminated. Add the wine, beef broth, Aceti red wine vinegar, bay leaves, and thyme. Increase the heat to medium-high and simmer for 20 minutes. Remove the thyme sprigs and bay leaves from the soup. Season, to taste with salt and pepper.

 Preheat the broiler to high. 

Ladle the soup into oven safe bowls. Add a slice of bread to each and top evenly with cheese. Place soup bowls on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Bon appetite!!