french onion soup xi

Ingredients

• Servings: 6
• 1/3 cup butter
• 10 onions, peeled and thinly sliced
• 2 cloves garlic, crushed
• 1 (12 fluid ounce) can or bottle
• 1 quart beef broth
• 1/2 teaspoon dry mustard
• 1 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 1 bay leaf
• 6 slices french bread, toasted
• 3 cups shredded gruyere cheese

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• in a large saucepan over medium heat, melt butter. stir and cook onions in butter until golden brown, 15 minutes.
• stir in the garlic and cook 1 minute. pour in the and beef broth and season with mustard, thyme, black pepper and the bay leaf. bring to a boil, then reduce heat, cover and simmer 30 minutes.
• preheat oven to 425 degrees f (220 degrees c).
• remove bay leaf from soup and ladle soup into a large casserole or individual ovenproof bowls, leaving about 1 inch of room at the top of the dish or dishes. float slices of toasted bread on the soup and pile generously with gruyere.
• bake in preheated oven 10 minutes, until cheese is lightly browned and bubbly.