French Onion Soup

• 2 Tablespoons Butter
• 1 Tablespoon Olive Oil
• 3 whole Large Onions Thinly Sliced
• 3 cloves Garlic, Minced
• 1 teaspoon Salt
• 1 teaspoon Sugar (optional)
• 2 Tablespoons Flour
• 6 cups Beef Stock
• 1/2 cups Red Wine
• 2 whole Bay Leaves
• 1 teaspoon Fresh Thyme
• 1/2 teaspoons Black Pepper
• 12 Crostini Or Croutons
• 1/2 cups Provolone Or Gruyere Cheese, Shredded

1. Heat butter and oil in a large pot over medium heat. Add onions and garlic. Cook for 5 minutes, breaking up the rings. Sprinkle with salt. Reduce heat to low and cook, stirring occasionally, for about 1 hour. You want your onions to cook down quite a bit, and be a deep brown color. You can add sugar halfway through to help them caramelize if they need it.
2. Stir in flour. Cook for a minute, mixing the flour into the onions. Add beef stock, wine, bay leaves, and thyme. Cover and let simmer for 20 minutes, stirring occasionally. Add pepper, and additional salt if needed.
3. Preheat broiler. Spoon soup into oven safe bowls. Top with 2 small crostini and a little cheese. Heat under broiler until the cheese is melted and golden. Serve immediately.
4. Adapted from Smells Like Brownies.

butter, olive oil, onions, garlic, salt, sugar, flour, beef, red wine, bay leaves, thyme, black pepper, crostini, provolone or

Taken from tastykitchen.com/recipes/soups/french-onion-soup-15/ (may not work)