French Onion Soup (Print Version)

# Ingredients:

01 - 4 pounds yellow onions, peeled and sliced thin.
02 - 3 tablespoons butter.
03 - 4 cloves garlic, minced.
04 - 3 tablespoons flour.
05 - 1/2 cup dry white wine.
06 - 6 cups beef stock.
07 - 1 teaspoon Worcestershire sauce.
08 - 1 bay leaf.
09 - 3 sprigs fresh thyme (or 1 teaspoon dried).
10 - Salt and black pepper to taste.
11 - Baguette for topping.
12 - Cheese (Gruyere, Asiago, Swiss, or Mozzarella).

# Instructions:

01 - Melt butter in large stockpot over medium-high heat.
02 - Add onions and cook for 30 minutes until caramelized, stirring every few minutes.
03 - Add garlic and cook 2 minutes.
04 - Stir in flour and cook 1 minute.
05 - Add wine to deglaze, scraping bottom of pot.
06 - Pour in stock, Worcestershire sauce, bay leaf, and thyme.
07 - Bring to simmer, then reduce heat and cover, cook 10 minutes.
08 - Remove bay leaf and thyme sprigs.
09 - Season with salt and pepper.
10 - Heat oven to 400°F.
11 - Toast baguette slices 6-8 minutes.
12 - Switch to broiler, fill oven-safe bowls with soup, top with bread and cheese, broil 2-4 minutes until cheese melts.

# Notes:

01 - Use oven-safe bowls for broiling.
02 - Can use veggie stock instead of beef.
03 - Stir onions more frequently at end of caramelizing.

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