Shelly's Recipe

FRENCH ONION SOUP

Category: Soups

4 large onions, finely sliced
1/4 cup butter
2 tbsp olive oil
2 tbsp garlic, minced
1/2 cup Pinot Noir
4 cups beef broth
2 large bay leaves
salt and pepper to taste
6 pieces of French bread, thickly sliced
3/4 cup Swiss for Guyere cheese, grated

In a large cast iron Dutch oven, heat butter and oil together. Once oil is hot, add onions and garlic and cook over medium heat for approximately 30 to 45 minutes, stirring occasionally, until caramelized but not burned.

If you wish for a slightly thickened soup, sprinkle in 1 1/2 tbsp flour and blend well. Deglaze with Pinot Noir. Add broth along with seasonings and bring to a rolling boil. Reduce to simmer, cover and cook for 30 minutes. Remove bay leaves and adjust seasonings if necessary.

Preheat oven on broiler setting. Place 6 soup cups on a cookie sheet and fill to 3/4 volume. Place a French bread crouton on top of the soup and cover evenly with Swiss cheese. Place under broiler until bread is toasted and cheese is fully melted. Serve immediately. SERVES: 6