BAKED FRENCH ONION SOUP

Baked French Onion Soup 

5-6 large yellow onions, sliced to make about 5 cups                 

1 clove garlic, chopped

60g  butter                                        

1 T oil  

1 t salt

1 t pepper

1 t sugar

1 t thyme

1 t paprika

2 T flour

3 cans condensed beef broth

2 cans water

1 T Worcestershire sauce

1 bay leaf

½  C red wine or dry sherry                                                                                                                                                                                                                                                                                                                                                             

Melt butter and oil in a large soup pot.

 Add the sliced onions and garlic and toss to coat.

Saute on medium heat for 15 minutes,

stirring occasionally until soft.

Stir in all the seasonings

 and continue cooking another 15 minutes until

the onions are golden. Str in the flour and

cook 2 minutes. Add the broth stirring up

any browned bits on the bottom; stir in the water.

 Add wine, worcestershire sauce and bay leaf.

Cover and simmer for 30 minutes or longer.

For Serving

I loaf French Bread

Cheese slices, mozzarella, gruyere or Swiss

Parmesan cheese, grated

Paprika

Slice French bread into thick slices and

 toast both sides under the broiler.

Place one or two slices of toasted bread

in the bottom of an ovenproof bowl.

Ladle the soup over the bread and

 top with one or two slices of cheese, or

grated cheese and a sprinkle of parmesan.

Add a bit of paprika on top for color.

 Place bowls of soup on a cookie sheet

and broil until  the cheese is bubbly and golden.

BON APPETITSource: Rita Mey
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/12/baked-french-onion-soup.html