French Onion with White Wine and Thyme...Thick, Rich, and Just Right for Winter!

French Onion Soup

French Bread loaf

Sliced Provolone cheese by 1/2 pd our package

4 whole white onions haved and sliced

4 cups beef broth

1 cup white whine

1-2 cups water

3 Tbsp white flour

3 Tbsp butter

1 Tbsp thyme

Sea Salt

Black Pepper



Directions:

Preheat oven broiler and prepare cookie sheet with parchment, and 4-6 empty soup crocks.

Melt butter in soup pan and sauté onion slices and sugar over med/high heat. Add flour and stir until lightly browned and onions soft-about 5 mins. Deglaze pan with wine and lower heat to med/low. Pour in beef broth and add herbs and seasonings. Simmer soup on low until hot and thickened.

Pour hot soup into crocks and place sliced French bread slices on top of soup. Add sliced provolone cheese to the top. Carefully, place the entire cookie sheet with crocks in the upper-middle oven under hot broiler. Broil for approximately 5 minutes, until cheese is melted, bubbly, and slightly browned.

Serve hot!

Mangia Bene!

XOXO