French Onion Soup

INGREDIENTS:

• 4 pounds yellow onions, peeled and thinly sliced (approximately 5-6 large onions)
• 3 tablespoons butter
• 4 cloves garlic, minced
• 3 tablespoons flour
• 1/2 cup dry white wine
• 6 cups of beef stock
• 1 teaspoon worcestershire sauce (optional)
• 1 bay leaf
• 3 sprigs of thyme (or 1 teaspoon dried thyme)
• a few generous pinches of salt and freshly ground black pepper, to taste
• baguette
• grated cheese (Gruyere, Asagio, Swiss, or Mozzarella)

DIRECTIONS:

1. In a large heavy-bottomed stockpot, melt the butter over medium-high heat.  Add the onions and saute until well browned and caramelized (but not burnt), about 30-40 minutes, stirring every few minutes.  Add garlic and sauté for 1 minute.  Stir in the flour and cook for an additional 1 minute.  Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
2. Add the stock, worcestershire sauce (optional), bay leaf, and thyme. Bring to a simmer.  Then reduce heat to medium-low and simmer for at least 10-15 minutes, partially-covered.  Season to taste with salt and pepper. Discard the bay leaf and sprigs of thyme.
3. Preheat oven to 400 degrees F.  While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet.  Bake for 6-8 minutes, until the bread is toasted and golden around the edges.  Remove and set aside.
4. Switch the oven to the broiler.  When ready to serve the soup, place your oven-safe bowls or crocks on a thick baking sheet.  Ladle the soup into each of them, then top with a baguette slice and your desired amount of cheese (I used about 1/4 cup shredded cheese for each).  Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes until the cheese is melted and bubbly.  Remove and serve immediately.
5. *If you do not have access to a broiler or would like to save time, I also love just topping this soup with croutons and shredded cheese.