Prep 20 mins
Cook 1 hr 15 mins
I got this out of a garlic-themed cookbook. It's great for lunch or as a side for a cold-weather dinner.
- 1 tablespoon butter
- 2 tablespoons olive oil
- 4 large onions, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon sugar
- 1⁄2 teaspoon dried thyme
- 2 tablespoons flour
- 1⁄2 cup dry white wine
- 8 cups chicken broth or 8 cups beef broth
- 6 -8 slices crusty bread, thick slices, toasted
- 1 garlic clove, halved
- 3 cups shredded swiss cheese
- Melt the butter together with the olive oil in a large, heavy saucepan. Add onions and cook over med-high heat for 10-12 min, until softened and beginning to brown.
- Add minced garlic, sugar, and thyme, and continue cooking over med heat for 30 min, or until onions are well-browned, stirring frequently.
- Sprinkle in flour and stir until well blended. Pour in white wine and broth and bring to a boil. Reduce heat and simmer for 45 min, skimming off any scum that rises to the surface.
- Preheat broiler. Rub each side of the bread with the cut sides of the garlic. Place 6-8 oven-proof soup bowls on a baking sheet and fill 3/4 full with onion soup.
- Float a piece of toast in each bowl. Top with the grated cheese, dividing equally among bowls and broil 3-4 min until cheese melts. Serve immediately.