Not So Intimidating French Onion Soup

I wanted French Onion Soup today and finally decided to do it. John loves this soup and I've known it is his favorite for over seven and a half years. Still, tonight was the first time I made it.

Recipe for Two servings

2 Large Yellow onions, quartered and sliced thinly
3 Tablespoons butter
1 Bay leaf
3 cloves of roasted garlic, chopped fine
1/2 Cup dry sherry
1/4 Cup red wine
1/2 Teaspoon thyme
6-8 Cups beef and vegetable broth blended, 1 cup reserved
2 Tablespoons flour, sifted
Salt and pepper to taste
Sliced French baguette
Sliced Gruyere cheese, thinly

In a large pot or pan, melt butter and add onions and bay leaf. Cook on medium-low for a long time (30+ minutes). Keep cooking them until they are brown in color but NOT burnt. It is really important to keep the heat down as the onions could burn. If you accidentally get a few over cooked onions that look a little blackened pull them out. You should not go far and stir them often. Add garlic right at the end of this step and cook for about 1 minute.

When onions are all caramelized and brown, deglaze the pan with the sherry and red wine. Cook uncovered for about 5-7 minutes. Add broth, reserving 1 cup, and thyme. Bring soup to a boil and simmer for 10-15 minutes uncovered. Remove the bay leaf.

In a separate bowl, whisk together the reserved stock and sifted flour until the flour is incorporated without lumps. Add to the soup and cook for another 5 minutes, covered. Adjust the consistency of the soup to your liking with more broth or more flour.

Season with salt and pepper.

Slice a French baguette into 3/4 inch slices and toast. Ladle soup into heat-proof bowls, place a piece of toast on each bowl of soup and cover with a thin layer of Gruyere cheese. Place on a pan and broil until the cheese is bubbly and just starting to brown.

Oh, it is so good! Enjoy!