Sunday, January 9, 2011

French Onion Soup

2 Tbsp butter
1 Tbsp olive oil
4 yellow onions, sliced
3 shallots, sliced
1 leek, sliced
2 cloves of garlic, minced
1 tsp fresh thyme
2 Tbsp flour
1 bay leaf
1/2 C dry red wine (I use cabernet or merlot)
6 C vegetable broth (or beef, if you're not vegetarian)

Whole wheat baguette, sliced and toasted
Shredded gruyere cheese

Melt butter and olive oil in stock pot over medium high heat. Add onions, shallots, leek, garlic, and thyme and cook until caramelized, about 15-20 minutes. Add flour and mix well. Cook for five more minutes. Add wine and bay leaf. Simmer for five minutes. Add vegetable broth and bring to a boil. Season with salt and pepper. Boil for 10 minutes. In the meantime, turn the broiler on high. When soup is finished, take off heat and ladle into bowls. Top with 3-4 slices of bread and shredded cheese. Broil until cheese is bubbly and begins to turn brown.