French Onion Soup

• 1/2 cups Salted Butter
• 5 whole Medium Sized Onions, Peeled Halved And Thinly Sliced
• 1-1/2 teaspoon Salt, Divided
• 2 pinches Freshly Cracked Black Pepper
• 3 cloves Garlic, Chopped
• 2 sprigs Fresh Thyme
• 2 whole Dried Bay Leaves
• 1-1/2 cup Full-bodied Red Wine (like Cabernet), About 1/2 Bottle
• 4 Tablespoons All-purpose Flour
• 2 quarts Beef Broth
• 1 loaf French Bread Baguette, Sliced Into 1 1/2" Slices And Toasted Until Crisp
• 8 Tablespoons Fresh Shaved Parmesan Cheese, Divided
• 16 slices Provolone Cheese

1. In a large stockpot or Dutch oven, melt the stick of butter over medium-high heat. Add the onions, 1 teaspoon salt, and black pepper. Saute for 5-7 minutes, until onions have begun to sweat. Add garlic, thyme, and bay leaves and cook down for 25-30 minutes until onions are extremely soft and caramelized (stirring frequently).
2. Then add the wine, being sure to scrape the bottom of the pan. Bring to a boil, reduce heat, and then simmer until the wine has evaporated, about 8-15 minutes. Remove the bay leaves and thyme springs. Dust the onions with the flour and cook over medium-low for 5-7 minutes to get rid of the raw flour taste. Add the beef broth, and bring to a simmer for 10 minutes (or until ready to serve).
3. When ready to serve soup, ladle about 1-1 1/2 cups of soup into an oven safe bowl or soup crock, top with a toasted baguette slice, 1 tablespoon of parmesan cheese, and lastly, 2 slices of provolone cheese. Repeat with remaining bowls of soup. Place all of the prepared soup bowls onto a baking sheet and place in the oven. Broil for 2-5 minutes until the cheese is browned and bubbly (keep a close eye on them). Serve hot.

butter, onions, salt, freshly cracked black pepper, garlic, thyme, bay leaves, red wine, allpurpose, beef broth, bread, fresh shaved parmesan cheese, provolone cheese

Taken from tastykitchen.com/recipes/soups/french-onion-soup-11/ (may not work)