Soupe à l'oignon
Cook the onions in the olive oil on medium heat until the onions caramelize (about 30 to 40 minutes). Add the minced garlic and cook for one minute. Add the flour and cook for another minute. Now add the beef stock and wine and simmer for another 30 minutes.
- 2 pounds yellow onions, peeled and sliced into rings
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons flour
- 2 quarts of beef stock
- 1/2 cup of white wine
- salt and pepper
- loaf of French bread, cubed (and toasted if you want extra crunch)
- 1 1/2 cups of grated Swiss cheese
To serve, ladle the soup into individual oven-proof bowls, making sure that everyone gets plenty of onions. Place cubes of French bread to cover and than sprinkle with cheese. Bake in 350° F oven for 10 minutes, broiling for the last few minutes to brown slightly.
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