Heat olive oil in thick bottomed pot, add onions
and toss to coat with the olive oil. Cook the
onions, stirring often, until they have softened
about 15-20 minutes. Add little more olive oil ad
butter and cook, until the onions start to brown,
about 15 more minutes. Sprinkle with sugar to
carmelize and continue cooking 10-15 minutes until
browned.
Add minced garlic and cook for a minute more. Add
wine to deglaze pot. Add stock, bay leaf, and
thyme. Bring to a simmer, cover and cook for 30
minutes.
Toast bread slices. Cover with equal amounts,
grated cheese. Melt under the broiler. Add
parmesan and place back under broiler. Dish up soup
and float toast in bowl.
Originally Submitted
1/16/2022
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