Paula Deen'S French Onion Soup - cooking recipe

Ingredients

8 onions, sliced
2 garlic cloves, minced
1/3 cup olive oil
2 tablespoons all-purpose flour
8 cups beef stock
1/4 cup dry white wine
1/2 teaspoon dried thyme
1 bay leaf
salt and pepper
1 loaf French bread
2 cups grated gruyere

Preparation

Saute onions and garlic in oil over low heat until tender and golden yellow.
Sprinkle flour over onions, cook a few minutes more, browning the flour well.
Add stock and wine and bring to a boil, add thyme and bay leaf.
Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.
Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown.
Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese.
Place ovenproof bowl on a baking sheet lined with tin foil.
Bake at 350 degrees 4 or 5 minutes under a hot broiler.