Onion Soup Gratin'Ee

• 2 large Bermuda onions
• 3 Tbsp. butter
• 1 clove garlic, minced finely
• salt and freshly ground pepper
• 1 Tbsp. flour
• 6 c. chicken or beef stock (2 cans Campbell's beef broth, slightly diluted)
• 1/4 bay leaf
• 1/4 tsp. dried thyme
• French bread
• 1/2 c. grated Gruyere or Swiss cheese

1. Saute onions sliced thinly with garlic in butter until clear. Salt and pepper.
2. Sprinkle onions with flour and continue stirring.
3. Add liquid, bay leaf and thyme.
4. Cover and simmer 30 to 40 minutes in a 2-quart saucepan.
5. When ready to serve, float dried bread on soup and sprinkle on grated cheese.
6. A nice touch is to put soup in ovenproof dishes and after bread and cheese are added, place in hot oven (450u0b0) until bubbly hot and golden brown.

bermuda onions, butter, clove garlic, salt, flour, chicken, bay leaf, thyme, bread, gruyere

Taken from www.cookbooks.com/Recipe-Details.aspx?id=693021 (may not work)