FRENCH ONION SOUP

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I STICK UNSALTED BUTTER

2 MEDIUM YELLOW ONIONS

- (thinly sliced)

4 GARLIC CLOVES

- (minced)

I TSP THYME

- (if you like this flavor use up to I Tablespoon)

2 BAY LEAVES

6 CUPS OF BEEF BROTH

1/4 TEASPOON SALT

1/2 TEASPOON PEPPER

CROSTINI OR ANY TOASTED BREAD

SHREDDED OR SLICED GRUYÈRE

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#1 - In a large pot, melt butter over medium heat. Add onions & sauté, stirring occasionally, until it begins to caramelize. (20-25 minutes)

#2 - Add in garlic, thyme, & bay leaves. Cook until fragrant (2-3 minutes) Add broth, bring to a low boil, stirring in salt & pepper. Simmer for 15 - 20 minutes.

#3 - Position bowls on a tray & fill each bowl (discard bay leaves) Top each bowl with crostini & cover with Gruyére.

#4 - Broil on low until Gruyére begins to bubble & burn, about 5 minutes. Serve immediately.

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