Easy French Onion Soup

Summary

Rich, Hearty and Delicious

4	T	Unsalted Butter
4	ea	Large Vidalia Onions (Sliced Thin)
2	clv	Garlic (Minced)
1	t	kosher salt
2	t	Herbs de Provence
2	c	Dry Red Wine (I recommend a Cabernet Sauvignon )
2	T	Flour
1	q	Low Sodium Beef Broth
1	ea	French Baguette
4	sli	Swiss or Guyere Cheese (or more)

Melt butter in a stockpot over medium heat
Add the onions, garlic, bay leaf, salt and Herbs de Provence
Cook until the onions are very soft and translucent, stirring often, about 20 minutes
Add the wine, reduce the heat to low and simmer until most of the wine is evaporated, stirring occasionally, about 20 minutes
Remove the bay leaves
Add the flour to the onions, mix well, and cook for an additional 5 minutes, or until the flour is well incorporated, stirring often
Add the beef broth
Simmer on low for a minimum of 30 minutes so that the flavors blend well and serve
Place four 14 oz soup crocks onto a cookie sheet – you can use smaller crocks for more servings – this just happens to be the size of my crocks
Ladle soup into the crocks
Top each with 2 hearty slices of French Baguette – might only need one slice if you use smaller crocks
Overlap 2 or even 3 slices of cheese on top of each soup bowl – you can also use grated cheese
Broil on high for 2-4 minutes or until the cheese starts to melt and bubble.

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