All you need is:
a stick of butter
4 or 5 Vidalia onions
4 cloves of garlic
2 bay leaves
some thyme
1 cup of red wine
3 tablespoons of flour
1.5 to 2 quarts of beef broth
Gruyere cheese
bread
First melt the butter. Then add chopped up onions, diced garlic, bay leaves, sprinkle some thyme with salt and pepper. Let caramelize for about 30 minutes.
Add one cup of red wine (wine you would drink) and boil for about 10 minutes until it is reduced. Remove bay leaves.
Then add 3 tablespoons of flour and stir (turn down the heat so it won't burn) so the onions dry up a little bit.
Lastly add 1.5 to 2 quarts of beef broth, I like Pacific beef broth, and let is simmer for 40 or so minutes, until it is the flavor and thickness you like!
Broil some cheese on some bread, place it on top of the soup, and add some shredded cheese into the soup! Sprinkle French's Original Onions on top!
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| Melt butter, add sliced up onions, chopped up garlic, bay leaves and thyme. Add salt and pepper. |
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| Cook until caramelized - it should take around 30 minutes. Don't let them burn! |
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| Add one cup of red wine and boil until the onions become dry - maybe 10 minutes. Remove bay leaves. |
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| Add 3 tablespoons of flour and stir to dry the onions a bit. |
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| Simmer for around 40 minutes |
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| Broil some bread with cheese on it to top and add some grated cheese to the soup. Top with French's onions. |
