French Onion Soup

Ingredients

• 4 tablespoon sunsalted butter
• 2 tablespoon solive oil
• 6 large yellow onionspeeled, halved and thinly slice d
• 1 tablespoon garlicminced, or 4 clove sgarlic, minced
• 1/4 cup flour, plain or all purpose
• 1/2 cup dry white wineor red wine
• 2 sprigsfresh thymeroughly chopped
• 6 cup sbeef stock
• 1 teaspoon beef bouillon powder
• 2 wholebay leavesdried or fresh
• 1 pinch saltto taste
• 1 pinch pepper
• 1 batchcheesy garlic bread

Instructions

1. In a large pot over medium low heat, heat olive oil and melt butter. Add the onions and stir well to evenly coat with oil and butter. Cover and cook for 20 minutes, stirring every five minutes or so, until the onions have softened.
2. Increase heat to medium high and add 1/2 teaspoon of salt. Stir and continue cooking for a further 15 minutes or until onions are golden browned, soft and caramelized. (The bottom of the pan will also brown during the cooking process. This is where all of the flavour is).
3. Stir in garlic and cook for one minute, then add in flour and cook for about 4 minutes to brown slightly. Add wine to deglaze the pan, and scrape up the browned bits stuck on the bottom of the pan. Add in the thyme and simmer wine for 2 minutes until reduced by half.
4. Add beef stock, bouillon and bay leaf; bring to a boil. Reduce heat to low and gently simmer, partially covered with a lid, for 30 40 minutes.
5. While the soup is simmering, prepare 1 loaf of cheesy garlic bread , or individually portioned garlic breads .
6. To serve, taste test and s eason with a little extra salt and pepper, to taste. Ladle into bowls and top with 1 or 2 slices of cheesy toast.