Paula Deen's French Onion Soup

By lilypad722 on August 18, 2006

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    1. 8 onions, sliced
    2. 2 garlic cloves, minced
    3. 1/3 cup olive oil
    4. 2 tablespoons all-purpose flour
    5. 8 cups beef stock
    6. 1/4 cup dry white wine
    7. 1/2 teaspoon dried thyme
    8. 1 bay leaf
    9. salt and pepper
    10. 1 loaf French bread
    11. 2 cups grated gruyere


  1. Saute onions and garlic in oil over low heat until tender and golden yellow.
  2. Sprinkle flour over onions, cook a few minutes more, browning the flour well.
  3. Add stock and wine and bring to a boil, add thyme and bay leaf.
  4. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.
  5. Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown.
  6. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese.
  7. Place ovenproof bowl on a baking sheet lined with tin foil.
  8. Bake at 350 degrees 4 or 5 minutes under a hot broiler.