Today I made French Onion Soup from scratch (as my husband would willingly add). I have wanted to make it since I learned that it was one of his favorite soups. Even though it is snowing, I am inside preparing the soup, taking short breaks to help my husband pull wire (he is currently moving a switchplate in the dining room).

This recipe is great for a romantic dinner, complete with tablecloth, cloth napkins, and candlelight.The recipe was easy, I used too many onions. Next time I will use 2 cups or less of onions. I would also use a larger loaf of bread for the toast. The small French loaf from Kroger was too small for my liking. I didn't have dried thyme so I substitued sage. The cheese (Grueyer) was wonderful although I would use more cheese. My husband's suggestion was to serve with a Roast Beef sandwich next time. I used white wine in the soup, possibly a little more than called for. I tasted the wine and it wasn't to my liking so I poured the rest into the soup. When I tasted the soup, it did not need salt or pepper.

French Onion Soup for 4 - 6 people

8 onions, sliced

2 cloves garlic, 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

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 F or 5 minutes under a hot broiler.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33453,00.html