Margie's Onion Soup
4 large onions, sliced
4 cups Beef Stock
1/2 tsp dried thyme
2 cloves garlic, chopped
1/3 cup cooking oil (can use 1/2 unsalted butter)
1 Bay leaf
1 Tbs Flour
Brown onions and garlic in oil or butter (8-10 mins) until golden yellow, sprinkle with flour and cook flour well. Add beef stock, thyme and bay leaf - bring to boil, reduce and simmer 20 mins.
Salt & Pepper to taste.
want to turn this into "French Onion Soup"
Add 1 Cup Wine (dry white, or red) to soup with beef stock above.
Also, stir in 2 Tbs cognac near the end of cooking time.
Topping for French Onion Soup:
2 Cups shredded Gruyere Cheese
1 small baguette, cut into 1/2" slices
Top Soup with: a slice of bread and cheese on top of bread, place under broiler to melt cheese...serve.
Recipe by: Margie S
Photo by: Diane Baker for Canning and Cooking at Home