French Onion Soup from My Paris Market Cookbook by Emily Dilling
This easy soup takes a little time, but that’s what makes it so savory and filling. A bistrot favorite and a winter staple, this soup makes a perfect starter fo
Ingredients
- Salt and pepper
- 1 dried bay leaf
- 8 cups (2 liters) beef stock
- 2 cups (250 grams) grated Gruyère
- 1 baguette, cut into ½ inch (2 cm) slices
- 2 tablespoons (30 grams) salted butter
- 3 cups (350 grams) yellow onions, finely sliced
- 2 tablespoons all-purpose flour
- ½ cup (120 mL) dry white wine
- 3–5 fresh or dried thyme sprigs
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