FRENCH ONION SOUP
I STICK UNSALTED BUTTER
2 MEDIUM YELLOW ONIONS
- (thinly sliced)
4 GARLIC CLOVES
I TSP THYME
- (if you like this flavor use up to I Tablespoon)
2 BAY LEAVES
6 CUPS OF BEEF BROTH
1/4 TEASPOON SALT
1/2 TEASPOON PEPPER
CROSTINI OR ANY TOASTED BREAD
SHREDDED OR SLICED GRUYÈRE
#1 - In a large pot, melt butter over medium heat. Add onions & sauté, stirring occasionally, until it begins to caramelize. (20-25 minutes)
#2 - Add in garlic, thyme, & bay leaves. Cook until fragrant (2-3 minutes) Add broth, bring to a low boil, stirring in salt & pepper. Simmer for 15 - 20 minutes.
#3 - Position bowls on a tray & fill each bowl (discard bay leaves) Top each bowl with crostini & cover with Gruyére.
#4 - Broil on low until Gruyére begins to bubble & burn, about 5 minutes. Serve immediately.
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