French Onion Soup

Ingredients:
3-4 yellow onions
1 Tablespoon of flour
6 cups of beef broth
1 1/2 Tablespoons worcestershire sauce
1 bay leaf
3/4 cup red wine
slices of gruyere cheese

Steps:
1. In a dutch oven, saute onions in butter or oil for 30-45 minutes or until almost caramelized.
2. Sprinkle flour over the onions, stir, and then cook for 1 minute.
3. Deglaze with red wine. Pour the wine into the pan and, using a wooden spoon, start scraping up the browned bits and caramelized stuff from the bottom. Keep deglazing in this way, scraping and reducing, adding more wine if necessary, over high heat until the bottom of the pan is completely smooth.
4. Add the Worcestershire, bay leaf, broth, and water. Gently simmer for 45 minutes or so.
5. Turn broiler on to high.
6. Lightly toast baguette slices under broiler.
7. Place bowl(s) on cookie sheet. Ladle soup and add a baguette to each bowl.
8. Top the baguette with 2-3 slices of cheese. Broil for 3-5 minutes, until nicely browned and bubbly.

Recipe adapted from Diary of a Humble Chef


Worcestershire