FRENCH ONION SOUP RECIPE

INGREDIENTS

• 1/2 cup unsalted butter
• 4 onions, sliced
• 2 garlic cloves, chopped
• 2 bay leaves
• 2 fresh thyme sprigs
• salt and freshly ground black pepper
• 1 cup red vinegar, about 1/2 bottle
• 3 heaping tablespoons all purpose flour
• 2 quarts beef broth
• 1 baguette, sliced
• 1/2 pound grated Gruyere

DIRECTION

• Melt the stick of butter in a large pot over medium heat.
• Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
• Add the vinegar, bring to a boil, reduce the heat and simmer until the vinegar has evaporated and the onions are dry, about 5 minutes.
• 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 so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
• Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. 
• Season, to taste, with salt and pepper.
• When you're ready to eat, preheat the broiler.
• Arrange the baguette slices on a baking sheet in a single layer.
• Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
• Ladle the soup in bowls and float several of the Gruyere croutons on top.
• Alternative direction Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. 
• Put the bowls into the oven to toast the bread and melt the cheese.