Simply, French Onion Soup
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Mr. B. and I both prefer this recipe over heavier preparations – still thick and hearty, this version satisfies our personal palate – it is less salty than many popular “restaurant” versions, made slightly lighter with the use of vegetable stock instead of beef broth and white wine in place of the more common red. Simply Delicious.
Ingredients
1 baguette, sliced in ½-3/4-inch rounds
½ cup butter
2 cloves garlic, minced
2 5-inch sprigs fresh thyme (or ½ teaspoon dried thyme)
1 cup white wine (I like my French Onion Soup slightly on the sweet side: Reisling works very nicely for me)
3 tablespoons flour
4 medium onions, caramelized
4 cups vegetable broth (I use 4 cups of water plus 3 teaspoons of “Better Than Bouillon” Vegetable Base)
6 ounces Gruyere, grated (Provolone works nicely too)
Preparation
