Here's my version for those nights when you want a simple, cozy supper - just for two.
Ingredients:
4 small/medium yellow onions, sliced
1 clove garlic, minced
3 tbsp EVOO
1/2 cup dry, white wine
4 cups beef stock
1 tbsp gluten free flour (or all-purpose)
1/2 tsp dried thyme
1 bay leaf
sliced whole grain baguette (4-6 cut pieces)
3/4 cup gruyere cheese, shredded
Directions:
Heat a large pot or dutch oven with EVOO over medium-low heat. Add sliced onions and minced garlic to pot and sauté for roughly 8-10 minutes, or until onions turn translucent.
Sprinkle flour over onions to coat and saute for a few more minutes until browned.
Add beef stock and wine and bring to boil. Add thyme, bay leaf and salt and pepper to taste, cover and lower to a simmer.
Let the soup simmer for 45-60 minutes. Checking flavor throughout. If needed, add more salt and pepper.
In the last ten minutes of simmering, slice baguette into 4-6 slices (1 in thick), butter top and bottom, and toast both sides.
Ladle soup into oven-safe bowls. Top each bowl with two baguette slices and 1/4 cup cheese. (Reserve two slices of baguette and extra quarter cup of cheese for the residual soup that is leftover - for when your husband - or you - wants seconds!) Place under broiler at 400 degrees for 3 minutes (or until cheese melts and turns golden).
Remove from oven and serve. Bon apetit!
