Ingredients
- 1/2 cp Butter
- 4 lg Red Onion sliced rounds
- 4 Clove Garlic minced
- 2 Bay Leaves
- 1 tbsp Thyme
- 3 tbsp Flour all purpose
- 2 tbsp Beef Bouillon base (not cubed)
- 1 1/2 qt Water
- 1 1/2 cp Red Wine
- 1 dash Salt
- 1 dash Ground Black Pepper
- 1 loaf French Bread
- 1 cp Gruyere shaved
Servings: Quarts
Instructions
- Melt butter over medium heat and add onions, garlic, thyme, and bay leaves. Cook until onions caramelize, about 25 minutes.
- Add wine and simmer until onions are dry, about 10 minutes. Remove bay leaves.
- Sprinkle onions with flour and reduce heat to medium low and cook for about 5 minutes until flour is browned.
- Add beef bouillon and water and bring to boil and simmer for about 1-2 hours.
- When ready to eat, heat broiler and ladle soup into a crock and add hard crusty french bread hunks to soup. Placed sliced Gruyere to top and place close to broiler for 1-2 minutes until cheese is golden brown.
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