French Onion Soup

1-2 Big Yellow Onions, sliced into 1/8 pieces

4 Cups Water, plus additional tablespoons

1/2 Tablespoon Flour

Sprig of Thyme, or more realistically, a teaspoon

1/4 Cup Wine

2 Tablespoons Butter

1/2 teaspoon Salt

A pinch of Sugar

Gruyere Cheese

Bagette

Time!

I guess this is typically made with beef stock, but since I don’t use that, I used water. If you decide to use stock, it will be a lot saltier.

Melt the butter in a pot. Slice up the onions into thin 1/8″ slices.  Add to the pot with a pinch of sugar and cook the onions down for at least an hour. I thought there would be a quicker way around this, but there isn’t. You want the onions to brown, soften and develop a good flavor for that amount of time. If you fry them on high heat, they will burn and not develop a broth.

In the last 30 minutes, scrape up the brown bits at the bottom of the pan by adding a tablespoon of water every 5 minutes or so and allow to thicken.

Add the flour at mix for 30 seconds. Add the water and thyme and bring to a boil. Simmer for 15-20 minutes. Add the wine, simmer for a while longer and then salt to taste.

While this is all simmering, make the little cheese toasts to your liking. I made mine in a toaster oven to let the cheese melt.

Spoon soup into a bowl and top with cheese toast.

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