Mike's French Onion Soup

• 2 EX LG Vidalia Onions no substitutions
• 2 Coves Garlic smashed & fine chopped
• 1/3 Cup Green Onions small chop
• 1/2 Stick Unsalted Butter
• 1 LG Bay Leaf
• 3/4 teaspoon Dried Thyme
• 32 oz Box Beef Broth low sodium
• 1/2 Cup Dry White Wine chardonnay
• 1 LG Baguette Bread
• 1 Gruyere Cheese 4 slices or 1 brick - you can substitute Swiss if in a pinch
• 1 1/2 tbsp AP Flour
• 1/2 to 3/4 Packet Lipton Onion Soup Mix
• 2 LG Oven Safe Ramikins

1. Add butter to a large pot.
2. Slice onions thin and place in pot.
3. Also, add your green onions, garlic, thyme, black pepper and bay leaf.
4. Simmer onions for 25+ minutes until they're limp and translucent.
5. Stir regularly.
6. Add white wine and simmer 5 minutes longer to burn off alcohol.
7. Dust onion mixture with your flour and cook for about 5 to 7 minutes to cook out any flavor of flour.
8. Stir constantly.
9. Add your chicken broth and 1/2 to 3/4 package of Lipton Onion Soup Mix.
10. I use 2/3's packet for the additional sodium & onion flavors.
11. It really does balance the sweetness of the Vidalia Onions quite well.
12. Here's your desired outcome.
13. Slice your Baguette Bread into 4 pieces.
14. Cut more if you'd like to serve additional slices for dipping.
15. Coat slices with garlic butter.
16. Place in a 350 preheated oven for 8 to 10 minutes - or, until baguettes are browned and crispy.
17. Ladle your hot soup into your Ramikins.
18. Place 2 toasted garlic Crustinis in each of your your Ramikins.
19. Slice your Gruyere Cheese and place on top of your toasted Crustinis.
20. Turn on your ovens broiler.
21. Place Ramikins in oven for 5 minutes.
22. Or, until your cheese is fully melted and browned.
23. Garnish with fresh parsley.
24. Allow dish to sit for 3 minutes.
25. Then serve.
26. Enjoy!

vidalia onions, green onions, butter, bay leaf, thyme, beef broth, bread, gruyere cheese, flour, onion soup mix, ramikins

Taken from cookpad.com/us/recipes/478440-mikes-french-onion-soup (may not work)