Eat For Eight Bucks: French Onion Soup Recipe

• 1/4 cup olive oil
• 4 medium yellow onions, peeled, halved through the stem end, sliced 1/4-inch thick
• 1 tablespoon unsalted butter
• 1 garlic clove, peeled and thinly sliced
• 4 sprigs of thyme
• 1 bay leaf
• 2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 3/4 cup dry white wine or dry vermouth
• 2 quarts chicken stock
• 4 slices of country bread
• 4 ounces Gruyere cheese, coarsely grated

1. In a 5-quart Dutch oven or other large, heavy pot, heat the olive oil over a medium flame. Add the onions and, stirring frequently to prevent burning, saute until they are golden, about 30 minutes.
2. Add the butter, garlic, thyme, bay leaf, salt, and pepper and cook for 10 minutes. Raise the heat to high, add the white wine, bring to a boil, and reduce the wine by half, about 3 to 5 minutes. Add the chicken stock and simmer for 45 minutes.
3. When the soup is done, turn off the burner and preheat the broiler. Remove the thyme sprigs and bay leaf from the soup.
4. Put the slices of bread on a baking sheet and top evenly with grated cheese. Broil until the cheese is bubbly, just a minute or two, and serve with the hot soup.

olive oil, yellow onions, unsalted butter, garlic, thyme, bay leaf, salt, freshly ground pepper, white wine, chicken stock, country bread, gruyuere cheese

Taken from www.seriouseats.com/recipes/2010/02/eat-for-eight-bucks-french-onion-soup-recipe.html (may not work)