Recipe: French Onion Soup

So you open your fridge, and theres some fruit, a couple slices of cheese, a couple onions, maybe some milk, some lettuce, and about 76 different sauces. Its practically empty, just like your poor stomach. Well I found your solution, French Onion Soup, sounds very complicated and intimidating, but its actually quite simple and is composed mostly of things you probably already have lying around the house!

INGREDIENTS: 

4 Large Onions, Sliced thinly

2 cloves Garlic, minced

2 quarts (2 boxes) Beef Stock
Swiss cheese
Provolone cheese sliced
French bread, sliced thick

Dry White Wine

Sherry

Fresh Crushed Black Pepper

Bay Leaves

Butter

Grapeseed oil 

All Purpose Flour

STEP ONE: 

Heat pot to medium, add two pats of butter and oil (you can use all butter, but I wanted to make it a little healthier). When the butter melts, add the onions and stir until onions are coated.
Cover pot for 20 minutes on med-low until translucent. 

STEP TWO

Uncover and raise the heat to med- high, stirring every 5 minutes. Add chopped garlic. 

The bottom will begin to turn brown, this is good, it adds extra flavor! When the onions are basically as soft as can be, add a tablespoon of flour, and mix for one minute.

 

STEP THREE
Add stock, bay leaf, white wine, and let simmer for 30 minutes. (You should preheat the oven now at 400 on broil)
Pour individual ramekins or oven safe soup bowls, place sliced french bread on top, and cover with cheese, if the cheese is bigger than the bowl, leave it, it will leave a nice crust on the outside of the bowl.

STEP FOUR:

Place soup bowls on a cookie sheet in oven for about 5-10 minutes until the cheese is melted and brown and gooey!