French Onion Soup
- 2 Tbs. vegetable or olive oil
- 4 large red onions, thinly sliced
- 1⁄4 tsp. sugar
- 4 leeks, including tender green portions,
- 2 garlic cloves, minced
- 8 cups beef or chicken stock or prepared broth
- 1⁄2 cup dry white wine
- 1 bay leaf
- 1⁄2 tsp. minced fresh thyme or 1⁄4 tsp.
- Salt and freshly ground pepper, to taste
- 12 baguette slices, each 1⁄4 inch thick
- 3⁄4 cup shredded Gruyère or Comté cheese
Add the garlic and sauté for 1 minute. Add the stock, wine, bay leaf and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season with salt and pepper. Remove the bay leaf and discard.
To serve, preheat the broiler. Ladle the soup into individual flameproof soup bowls. Place 2 or 3 slices of bread on top of each bowl and sprinkle with the cheese. Slide under the broiler about 6 inches from the heat element. Broil until the cheese is bubbly and lightly browned, 3 to 4 minutes. Serve immediately. Serves 4 to 6.
Variation Tip: Beef stock is the traditional stock used for French onion soup. For a lighter version, use chicken stock.
Serving Tip: Serve a simple green salad with this soup for a satisfying light supper.