Hearty French Onion Soup
|Unsalted margarine||1⁄2 Tablespoon|
|Yellow onions||4 Medium, sliced|
|Low sodium beef broth||5 Cup (80 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Toasted french bread slice||4 (Each About 1/4 Inch Thick)|
|Garlic||1 Clove (5 gm), split lengthwise|
|Grated parmesan cheese||2 Tablespoon|
In a large heavy saucepan, melt the margarine over moderate heat; add the onions and cook, uncovered, until golden 8 to 10 minutes.
Blend in the sugar and flour and cook, stirring, 3 minutes longer.
Add the beef broth, wine, thyme, bay leaf, and pepper; raise the heat to moderately high and bring to a boil, stirring constantly about 6 minutes.
Adjust the heat so that the mixture bubbles gently, and simmer, partly covered, for 30 minutes.
Remove and discard the bay leaf, then stir in the brandy, if desired.
Preheat the broiler.
Rub each piece of bread with the garlic and sprinkle with the cheese.
Ladle the soup into 4 flameproof bowls and float a piece of bread, cheese side up, in each one.
Place the bowls in the broiler, 4 to 6 inches from the heat, and broil until the cheese is golden brown about 2 minutes.