This is my adapted version of French Onion soup. There are many out there and some use more herbs and flavors but I'm still being careful what I eat (due to previous allergy attack). This recipe is simple, hardy and good and really, there is no reason to try to add to it too much. Let the onions, sourdough bread and gruyere take center stage because really, you can't beat that combination anyway. It's Heavenly!
French Onion Soup
1/3 cup olive oil
6-7 LARGE Yellow onions, sliced
2 tbs garlic, minced
3 tablespoon flour
8 cup beef stock (two boxes)
salt and pepper to taste
1 loaf Crusty Sourdough bread
1 cup Mozzerella blend shredded cheese
Thinly sliced Gruyere cheese
Saute onions 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 bring to a boil. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper to taste.
Meanwhile, slice bread into 3/4 slices and butter both sides. Toast slices on grill pan until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with a sprinkle of mozzerella blend and then gently place slices of gruyere cheese over top. Place ovenproof bowl on a baking sheet lined. Bake at 350 degrees for about five minutes (or use the broiler and watch super close).