Dinner Tonight: Onion Soup Recipe

• 8 medium onions, mix of white and red if possible
• 1/4 cup Canola oil
• 2 tablespoons butter
• 3 tablespoons flour
• 1/2 cup red wine
• 2 cups beef stock
• Swiss cheese or Gruyere
• Thyme
• Salt and pepper

1. Peel the onions and slice very thinly.
2. Pour the oil and the butter in a large pot and turn the heat to medium.
3. Toss all the sliced onions in and cook until they have slowly reduced to 20 percent of their original size.
4. Increase the heat to high. While stirring every 30 seconds or so, cook until the onions begin to slightly brown.
5. Sprinkle the flour onto the onions. Continue to stir and cook for 3 to 5 minutes more, until flour is incorporated.
6. Deglaze the pan with the red wine. Stir to dislodge any browned bits at the bottom of the pot and then add the beef stock.
7. Reduce the heat to medium, drop in the thyme, and simmer for 10 minutes or so. Shred the cheese atop the soup and serve up.

onions, canola oil, butter, flour, red wine, beef stock, swiss cheese, thyme, salt

Taken from www.seriouseats.com/recipes/2007/12/dinner-tonight-onion-soup-recipe.html (may not work)