4-Pound French Onion Soup

Ingredients

• 4 lbs onions, stringed
• 4 cloves garlic, sliced
• 2 Tbsp butter
• 2 bay leaves
• 1 Tbsp salt
• 2 tsp pepper
• 8 c beef broth
• 1 tsp thyme
• 6 slices French bread
• 1.5 c grated Swiss

PREPARATION

1. Melt butter in Dutch oven over medium.
2. Add onions, garlic, and bay. Cover and leave set 10 minutes. Stir.
3. Cook for one to one and a half hours, stirring every 20 minutes.
4. When the onions at the bottom start turning brown and sticking, add a splash of water.
5. When the onions are about 1/4 of their former volume, and dark and sweet, add broth, salt, pepper, and thyme.
6. Bring to a boil. Cover, reduce heat to low, and simmer another hour.
7. Taste and adjust salt and pepper. Remove bay.
8. Meanwhile, toast bread slices at 475 about 5 minutes or until toasted.
9. Top with cheese and return to oven until cheese melts, another 5-7 minutes.
10. Ladle soup into bowls and serve with cheese toasts.

( Good and Cheap - Kindle )

-- JMag Guthrie - 2016-11-25