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Shaw’s French Onion Soup
Serves 8
4 T. butter
5 large yellow onions, sliced
1 bay leaf
2 sprigs fresh thyme
¼ cup dry white wine
8 cups chicken stock
1 baguette
2 Garlic cloves
6 T. Butter, melted
~ ½ cup Parmesan, grated
12 slices Aged Swiss cheese (Emmenthaler is what we use)
Melt the butter in a large pot over medium-low heat. Add
the onions and cook 1 hour or more or until the onions
are dark brown. Add the bay leaf and thyme and wine and
let the wine cook a couple of minutes. Add the stock and
bring to a boil. Turn down to a simmer and cook 30
minutes. Taste and season.
Meanwhile slice the baguette into round slices about
½-3/4 inch thick. Rub with a garlic clove and brush with
melted butter and sprinkle with a little parmesan. Bake
in a 375 oven until browned lightly and crisp. |