French onion soup

Ingredients

• 1 pound yellow onions
• 3 tablespoons olive oil
• 4 garlic cloves
• 1 teaspoon white sugar
• 2 teaspoons thyme
• 2 tablespoons white flour
• 1/2 cup dry white wine
• 8 cups vegetable broth
• French bread slices
• 10 ounces Gruyere or Swiss cheese

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Preparation

• Thinly slice the onions. Heat the oil in a large, heavy bottom pan over medium-low heat, add the onions, and cook, stirring occasionally, for 10 minutes or until they are just beginning to brown.
• Stir in the chopped garlic, sugar and chopped thyme, then reduce the heat and cook, stirring occasionally, for 30 minutes, or until the onions are golden brown.
• Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes. Stir in the wine. Gradually stir in the stock and bring to a boil, skimming off any froth that rises to the surface, then reduce the heat and let simmer for 45 minutes.
• Meanwhile, preheat the broiler on high. Toast the bread on both sides under the broiler, then rub the toast with the whole garlic clove.
  
• Ladle the soup into ovenproof bowls set on a baking sheet. Place a slice or two of french bread in each bowl and divide the grated cheese between them.
• Place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Garnish with thyme, serve immediately and enjoy!

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