French Onion Soup

This delicious recipe makes good use of the bag of onions that come in my food box. It makes even better leftovers, as the flavours seep in.

3 Tbs butter
6 onions, finely sliced
2 garlic cloves, finely chopped
1/3 cup all-purpose flour
8 cups of chicken or veggie stock
1 cup of white wine
1 bay leaf
2 thyme sprigs
baguette
Gruyère, grated


Melt the butter in a heavy-bottomed saucepan and add the onions. Cook over low heat, stirring occasionally, for 25 min, or until the onions are a deep golden brown and begin to caramelize.

Add the garlic and flour and stir continuously for 2 min.

Gradually blend in stock and the wine, stirring all the time and bring to a boil. Add the bay leaf and thyme and season. Cover the saucepan and simmer for 25 min. Remove the bay leaf and thyme and check the seasoning.

Toast the baguette slices with Gruyère in toaster oven.

SERVES 6

from "The Food of France" by Maria Villegas and Sarah Randell, Whitecap Books