Ingredients:

• 5-6 large onions, thinly sliced
• 4 cloves garlic, minced
• 1 stick unsalted butter (8 tbsp)
• 2 tbsp all-purpose flour
• 6 cups beef broth
• 2 cups dry white wine
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste
• Bread, preferably a baguette, sliced into croûtons
  • 1 tsp garlic powder
  • 1/2 cup shredded Gruyère or Swiss cheese

Instructions:

1. In a heavy-bottomed soup pot, melt the butter over medium heat.
2. Add the onions and the garlic and cook for 30 minutes, stirring occasionally until the onions are caramelized and very tender.
3. Sprinkle in the flour and stir to combine allowing it to cook for about 3 minutes but do not let it burn!
4. Pour in the wine in the pot and bring to a simmer scraping any carmelized bits stuck to the bottom of the pot. Allow it to reduce by half.
5. Pour in the beef broth and add bay leaves.
6. Bring the soup to a boil then reduce to a simmer and cook, covered, for 45 minutes.
7. Preheat your oven to 375°F, sprinkle bread slices with garlic powder and bake in for 7-8 minutes. Remove, divide cream and snowy or grilled cheese among the slices, place each slice back into the oven at 350 degrees for another 10 minutes or until cheese bubbles this would yield your croûtons
8. To finish, ladle soup into an oven-safe dish(es) that has been placed under the oven's broiler to get nice and hot, place the croutons atop the bowl off soup! To prevent it from potential spilling, on a baking sheet or larger shallow dish while under broiler. Bake for about 5 minutes or until bubbly your soup is now an onion gratinée! You Soul shall be warmed up immediately.

Nutrition:

Serving Size: 1.25 cups

• Calories: 330
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 46mg
• Sodium: 1250mg
• Total Carbohydrates: 22g
• Dietary Fiber: 3g
• Sugars: 10g
• Protein: 12g