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FRENCH ONION SOUP RECIPE
2 shallots, sliced
8 yellow onions, sliced
2 cloves garlic, minced
1⁄2 cup butter
3 T. flour
4 cups beef stock
4 cups chicken stock
1⁄2 white grape juice
1 tsp. dried thyme
2 springs fresh thyme leaves
1 bay leaf
Salt and pepper to taste
1 loaf French bread (I use crusty artisan or ciabatta bread)
2 cups grated Gruyere or Jarlsberg cheese
In a large pot sauté shallots and onions in butter (add garlic half way through) over low heat until tender, golden and caramelized, about 25- 30 minutes, stirring constantly. Add flour and stir well. Slowly add beef and chicken stock; then add the grape juice. Bring to boil and add the dried thyme, fresh thyme and bay leaf. Reduce heat, cover and simmer gently for 20 minutes or so. Add salt and pepper, to taste.
Meanwhile, slice the bread into 3⁄4 inch slices and butter both sides. Toast the slices on a griddle until golden brown. Ladle soup into individual oven -proof bowls or crocks. Place the toasted bread over the soup and cover with grated cheese. Place bowls on a baking sheet lined with foil. Bake at 350 degrees for 5 minutes until bubbly.
Notes: This is a wonderful main dish soup….serve with a salad and it’s a complete meal!