Betsy’s No Garlic French Onion Soup (Ooo La La!)

By Betsy Vail 11/06/15

Ingredients:

• 4 onions, sliced
• 2 qts. beef broth (or 5 – 14.5 oz. cans)
• 1¾ c sherry
• 3 Tbs organic flour, heaping
• 2 bay leaves
• ½ c butter
• ¼ tsp leaf thyme
• 2½ tsp salt (to taste)
• ¼ tsp black pepper (to taste)
• 1 baguette, sliced
• ½ lb.+ Gruyère cheese, grated (or other favorite cheese)  

Directions:

1. Preheat the oven to 350 F. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the cheese and bake until bubbly and golden brown, 3 to 5 minutes. (Note: It’s best to make the croutons in the morning or a day ahead so they become hard.)
2. Melt the stick of butter in a large pot over medium heat. Add the onions, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the sherry, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are nearly dry, about 5 minutes. Discard the bay leaves. 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 if needed.
3. Place a cheese crouton in the bottom of each oven-safe bowl and ladle the soup on top. Top each bowl with cheese. Put the bowls into the oven to melt the cheese. Bake until bubbly and kissed with gold.

Yum