Heat the olive oil in a large heavy saucepan. Add onions, bay leaf, and pepper. Saute over low heat for about 30 minutes, stirring occasionally. The secret to making a great onion soup lies in the slow cooking of the onions. The flavor comes from releasing the sugars in the onions by cooking them until they begin to caramelize. The onions should be a golden brown.
Add garlic and thyme and stir well. Cook for 2 minutes.
Pour beef stock in and bring to a boil, then reduce heat and simmer for 30 minutes, covered.
To serve, ladle soup into individual ovenproof terrines or soup bowls. Place toasted baguette slices on top of the soup and sprinkle with cheese. Place the terrines on a baking sheet under a broiler to melt the cheese and brown the top.
Originally Submitted
1/1/2008
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