French Onion Soup

• 3 lb. onions
• 4 Tbsp. butter
• 1 clove garlic, finely minced
• salt and freshly ground pepper to taste
• 2 Tbsp. flour
• 10 c. beef broth
• 1 c. dry white wine
• 1 bay leaf
• 1 sprig fresh thyme, or 1/2 tsp. dried
• 12 very thin (1/4-inch) slices French bread
• 2 c. grated Gruyere or Swiss cheese
• 6 Tbsp. grated Parmesan cheese

1. Preheat the oven to 400u0b0.
2. Peel the onions and cut them in half.
3. Slice each half wafer-thin.
4. There should be about 12 cups. In a large, heavy, ovenproof casserole or deep skillet, heat the butter and add the onions and garlic.
5. Cook, stirring, until onions are wilted and start to brown, about 10 minutes.
6. Sprinkle with salt and pepper.
7. Put the casserole in the oven and bake for 15 minutes.
8. Remove the casserole from the oven and sprinkle the onion mixture with flour, stirring to coat onion pieces evenly.
9. Add the water and wine and cook over high heat, scraping around the bottom and sides to dissolve the browned particles.
10. Add the bay leaf and thyme and simmer for 30 minutes, stirring frequently.

onions, butter, clove garlic, salt, flour, beef broth, white wine, bay leaf, thyme, thin, gruyere, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=638553 (may not work)