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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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I got this out of a garlic-themed cookbook. It's great for lunch or as a side for a cold-weather dinner. Ingredients:
1 tablespoon butter |
2 tablespoons olive oil |
4 large onions, thinly sliced |
4 garlic cloves, minced |
1 teaspoon sugar |
1/2 teaspoon dried thyme |
2 tablespoons flour |
1/2 cup dry white wine |
8 cups chicken broth or 8 cups beef broth |
6 -8 slices crusty bread, thick slices, toasted |
1 garlic clove, halved |
3 cups shredded swiss cheese |
Directions:
1. Melt the butter together with the olive oil in a large, heavy saucepan. Add onions and cook over med-high heat for 10-12 min, until softened and beginning to brown.
2. Add minced garlic, sugar, and thyme, and continue cooking over med heat for 30 min, or until onions are well-browned, stirring frequently.
3. Sprinkle in flour and stir until well blended. Pour in white wine and broth and bring to a boil. Reduce heat and simmer for 45 min, skimming off any scum that rises to the surface.
4. Preheat broiler. Rub each side of the bread with the cut sides of the garlic. Place 6-8 oven-proof soup bowls on a baking sheet and fill 3/4 full with onion soup.
5. Float a piece of toast in each bowl. Top with the grated cheese, dividing equally among bowls and broil 3-4 min until cheese melts. Serve immediately.
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