Mona's French Onion Soup

Fall Harvest time is the best time to make French Onion soup. Onions are plentiful, less expensive and so sweet! The traditional way of making this soup is with beef broth but I find it way too strong for my liking so I substitute with chicken broth instead. I'm sure if one wanted they could easily use vegetable broth too.

Be warned this recipe uses a lot of onions and tears are permitted. It is so worth it!

Makes 4 lg bowls

6 lg Walla Walla onions sliced into rings as thin as possible

3 Tbsp butter

1 fist of garlic minced 

1 hot pepper of your choice minced (opt)

3 Tbsp flour

1/2 c white wine (plus some for the cook)

6 c chicken broth 

1 tsp Worcestershire sauce  

3 sprigs thyme

1 bay leaf 

S & P to taste

In a lg soup pot melt butter and add sliced onions and cook until carmelized. This could take up to an hr depending on how thin your rings are.

Add the minced garlic, hot pepper and cook another few minutes. 

Take a sip of the wine to make sure it’s the right blend. 😉

Add 1/2 c of the wine to the onions and cook for another few minutes.

Sprinkle the flour over the onions stirring until blended.

Add broth, Worcestershire sauce, sprigs of thyme, bay leaf, S & P 

Bring to a boil and simmer aprox 15 min. 

Remove bay leaf and sprigs of thyme.

Meanwhile prepare a slice of toast or slice of baguette for each bowl.

Spoon onion soup into individual oven proof bowls. Place toasted bread on top and sprinkle generously with shredded cheese. 

Place close to broiler for 4 min. And serve!