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Onion Soup Burgundy

Make Onion Soup Burgundy-style at home with Onions, Butter, Garlic Finely Minced, Flour, and Water. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 lb
• 4 tbsp
• 1 clove
• 2 tbsp
• 10 cup
• 2 cup
• 6 tbsp

Method (preview)

1. 1

   Peel the onions and cut them in half.

2. 2

   Slice each half wafer thin there should be about 12 cups.

3. 3

   In a large, heavy, ovenproof casserole or deep skillet, heat the butter and add the onions and garlic.

4. 4

   Cook, stirring, until the onions are wilted and start to brown, about 10 minutes.

5. 5

   Sprinkle with salt and pepper.

6. 6

   Put the casserole in the oven and bake for 15 minutes.

7. 7

   Remove the casserole from the oven and sprinkle the onion mixture with flour, stirring to coat the onion pieces evenly.

8. 8

   Add the water and wine and cook over high heat, scraping around the bottom and sides to dissolve the browned particles.

9. 9

   Add the bay leaf and thyme and simmer for 30 minutes, stirring frequently.

10. 10

    4. Meanwhile, put the bread slices on a baking sheet and bake until brown and crisp.

11. 11

    Fill 6 individual ovenproof soup tureens, or one large tureen, with the soup.

12. 12

    If individual tureens are used, place 2 slices of toast atop the soup. if a large tureen is used, cover with the toast, overlapping.

13. 13

    Sprinkle the toast with the Gruyere, then the Parmesan. place the Tureens on a baking dish to catch any drippings.

14. 14

    Bake for about 10 minutes, or until the soup is piping hot, bubbling and brown on top.