2 lbs onions, thinly sliced (about 6 medium onions)
1 TBSP sugar
1/2 tsp minced garlic
1/2 cup all purpose flour
8 cups vegetable stock
1/3 cup dry white whine
2 tsp dried thyme
1tsp salt
1/4 black pepper
For bread- 2 tbsp olive oil
1/2 tsp minced garlic
6-8 1/2 inch thick sliced french bread
1 tbsp italian parsley
Instructions
In large pot, melt margarine over med heat. Stir in onions/sugar and cook, stirring often, for 20 mins or until onions turn limp and light brown. Add garlic and cook, stirring, for 30 seconds. Sprinkle flour over onion mixture and cook stirring with a wooden spoon to prevent scorching for 1 min.
Gradually add stock, whisking constantly to prevent lumps from forming. Add wine/thyme/salt/pepper and bring to boil. Reduce to low and simmer, partially covered, for 25 mins.
For bread- In small bowl, mix oil with garlic. Lightly brush both sides of bread with garlic oil. Place on baking sheet and toast in preheated oven, turning once for 10 minus or until golden and crisp.
Ladle soup into bowls and float one piece bread on top. Sprinkle with parsley.
Originally Submitted
1/26/2010
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