French Onion Bowl (Print Version)
# Ingredients:
01 -
8 oz Gruyere cheese, shredded thick.
02 -
1 spoon butter.
03 -
Garlic powder.
04 -
1 small loaf of French bread.
05 -
1 bay leaf.
06 -
1/2 cup white wine or broth.
07 -
1 spoon Worcestershire sauce.
08 -
1 spoon fresh thyme.
09 -
Black pepper, as much as wanted.
10 -
8 cups beef stock.
11 -
3 garlic cloves, chopped real small.
12 -
2 spoons flour.
13 -
1 spoon salt.
14 -
5 large yellow onions, sliced thin.
15 -
2 spoons butter.
16 -
1 spoon olive oil.
# Instructions:
01 -
Toss the onions and salt into a big pot with the melted butter and oil. Keep stirring every so often while cooking 30-40 minutes until they turn golden. Turn the heat lower if they darken too quickly.
02 -
Sprinkle in the flour and garlic. Let it cook for another 2 minutes.
03 -
Pour the wine in. Scrape the browned bits off the pot bottom. Add the thyme, pepper, Worcestershire, bay leaf, and broth. Let it cook uncovered for 30 minutes.
04 -
Take out the bay leaf. Add some salt and pepper if needed.
05 -
Set oven to 400°. Place bread on a lined tray, brush with butter, then sprinkle some garlic powder. Toast for about 5 minutes per side.
06 -
Two options: - Top the toast with cheese and bake 3-5 minutes to melt, then serve on the soup. - Or toss the soup into oven-safe bowls, add toasted bread and cheese, and broil for 2 minutes.
# Notes:
01 -
For a twist, mix chicken and beef stock.
02 -
Check the main instructions for freezing advice.