Peasant Garlic Soup
|Olive oil||2 Teaspoon|
|Chopped onion||2 Cup (32 tbs)|
|Sliced garlic||3⁄4 Cup (12 tbs)|
|All purpose flour||1 Tablespoon|
|Dried thyme||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Low salt beef broth||4 Cup (64 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|French bread slices||2 Ounce, diagonally cut (4 Pieces, 0.5 Ounce Each, About 1 Inch Thick)|
|Shredded gruyere cheese||1 Ounce (1/4 Cup)|
1. Heat oil in a large Dutch oven over medium heat; add onion and garlic. Cook 9 minutes or until lightly browned, stirring occasionally. Add flour, thyme, and pepper; cook 2 minutes, stirring constantly Gradually add broth; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in parsley.
2. Preheat broiler.
3. Place bread slices on a baking sheet. Sprinkle 1 tablespoon cheese over bread slices. Broil 1 minute or until cheese melts.
4. Ladle soup evenly into bowls.