Tuesday, May 20, 2008

French Onion Bread Soup


2 Tbsp Extra Virgin Olive Oil
2 lbs. Onions, thinly sliced
1 small Clove of Garlic, finely chopped
1 tsp Dried Thyme or herbes de Provence
Salt and Pepper
1/2 cup Dry White Wine
2 cups Beef Broth
1/2 Baguette, cut into small cubes
2 cups Shredded Gruyere Cheese

Preheat oven to 450 degrees. In a large, heavy saucepan, heat the olive oil over med-high heat. Add the onions, garlic, thyme, and 1/2 tsp of salt and pepper, lower the heat to medium and cook, stirring, until the onions are golden, about 15 minutes. Stir in the wine and cook for 3 minutes. Add the beef broth, reduce the heat to low and cover the saucepan. Divide half of the bread cubes among 4 small overproof bowls and cover each with 1/4 cup cheese. Divide the soup among the bowls, then top with remaining bread and cheese. Set the bowls on a baking sheet and bake until the cheese is bubbling, about 10 minutes.