French onion soup
This recipe serves 4. We made a half recipe for two and still had leftovers.
2.5 lb onions, peeled & sliced
fresh thyme leaves
6 cloves garlic, peeled & finely sliced
1 bay leaf
olive oil
butter
6 cups of stock
salt & pepper
baguette slices
4 oz Gruyere
fresh thyme leaves
6 cloves garlic, peeled & finely sliced
1 bay leaf
olive oil
butter
6 cups of stock
salt & pepper
baguette slices
4 oz Gruyere
.
In a thick-bottomed non-stick pan, slowly fry onions in butter and olive oil, with thyme, garlic, and bay leaf. Cover and slowly cook, about 15 min, stirring occasionally. Uncover, raise heat, cook onions until sweet & light golden.
Add stock, lower heat, simmer 20 min.
Season, pour into bowls, place bowls on baking pan. Put bread on top of soup in each bowl, drizzle olive oil, place Gruyere on top.
Place in broiler or in medium oven to melt cheese & lightly toast bread. (Broiler feature of large toaster oven worked well for this.)
source: Jamie Oliver ("Jamie's Dinners" cookbook)