French Onion Soup

4 Feb

This is my kind of dish! I love a good soup and practically every dish I make is loaded with onions and garlic….Fabulous! This soup is quick, easy, and great reheated.

French Onion Soup

4 large sweet onions, thinly sliced (I used vidalia)
2 garlic cloves minced
3 sprigs of fresh thyme, or 1 tsp dried thyme
1 bay leaf
salt and pepper
2 32 oz boxes reduced sodium Beef Broth
1 cup water
8 slices toasted french bread
8 slices of cheese (I used provolone, but you can use Gruyere if you’d like)

On medium low heat saute the onions in olive oil for about 20-25 minutes or until tender and caramelized. I add the garlic about half way through the onions cooking so they still have some bite. Add the thyme, bay leaf, beef broth and season with salt and pepper to taste. Simmer the soup for at least 30 minutes. I let mine go for about 45 to really let the flavors meld together.

To serve drop a piece of toasted french bread in the bottom of oven safe bowls. Pour the soup over the bread and top with cheese. Place the bowls on a cookie sheet and set them under the broiler (or 350 degrees) for about 10 minutes. The cheese should be slightly browned and bubbly.
Serve Immediately.

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