Day 6 - French Onion Soup

I made French Onion Soup after we finished the rib roast. I used bone from the rib to make soup stock. It was very delicious. This tangy and super rich flavor soup is wonderful for brunch with your loved ones.

French Onion Soup ingredients for 4:

• 2 Tbs. vegetable or olive oil
• 4 large red onions, thinly sliced
• 1⁄4 tsp. sugar
• 4 leeks, including tender green portions,
   thinly sliced
• 2 garlic cloves, minced
• 8 cups beef stock
• 1⁄2 cup dry white wine
• 1 bay leaf
• 1⁄2 tsp. minced fresh thyme or 1⁄4 tsp.
   dried thyme
• Salt and freshly ground pepper, to taste
• 12 baguette slices, each 1⁄4 inch thick
• 3⁄4 cup shredded Gruyère or Comté cheese
• 
  
• Directions:
• In a large saucepan over medium-low heat, warm the oil. Add the onions and sauté, stirring occasionally, until wilted, about 15 minutes. Add the sugar and leeks and continue cooking, stirring frequently, until richly colored and caramelized, 30 to 45 minutes. (You may need to increase the heat to medium to add some color at the end.)
  
  Add the garlic and sauté for 1 minute. Add the stock, wine, bay leaf and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season with salt and pepper. Remove the bay leaf and discard.
  
  To serve, preheat the broiler. Ladle the soup into individual flameproof soup bowls. Place 2 or 3 slices of bread on top of each bowl and sprinkle with the cheese. Slide under the broiler about 6 inches from the heat element. Broil until the cheese is bubbly and lightly browned, 3 to 4 minutes. Serve immediately. Serves 4 to 6.