French onion soup

ingredients:

• 1 bakerly soft brioche baguette
• 1/2 cup butter unsalted
• 4 onions
• 2 garlic cloves
• 2 bay leaves
• 2 fresh thyme sprigs
• 1 cup red wine
• 3 tablespoons flour all-purpose flour
• 2 quarts beef stock
• 1/2 lb gruyere grated
• 1 pinch salt
• 1 pinch pepper
• 1.75 tablespoons olive oil

instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onions, butter, garlic, bay leaves, thyme, salt and pepper and cook until onions are very soft and caramelized, 30-45 mins, depending on serving size.
2. Add the wine and beef stock, bring to a boil, reduce heat and simmer until the wine has evaporated and the onions are dry, 20-30 mins.
3. Discard the bay leaves and thyme sprigs, dust the onions with the flour and give them a stir. Turn the heat down to medium low and cook for 10 mins. Season to taste with salt and pepper.
4. When you are ready to eat, preheat the broiler. Arrange the bakerly baguette slices on a baking sheet in a single layer. Sprinkle the slices with the gruyere and broil until bubbly and golden brown, about 3-5 mins.
5. Ladle the soup into bowls and float several of the gruyere croutons on top.

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