Soupe à l'oignon (French Onion Soup)

          German is my first linguistic love, and although French and I hame a more complicated relationship, I like to think I speak that too. I secretly wish that German cuisine was as exciting as French cuisine, and although it does have some real gems, the French usually win in this comparison. For dinner tonight, I made one of the easiest but best French foods, soupe à l'oignon. This recipe makes 4 servings as a main dish, more if you're serving it as an appetizer.

INGREDIENTS:
4 medium onions (or 2 large ones) (or 1 giant one like I used)
2 tablespoons olive oil
2 cloves of garlic
2 tablespoons flour
1/2 teaspoon dried thyme
1 bay leaf
5 cups beef broth
1 cup white wine
salt and pepper
a sliced baguette
butter
about 2 cups of shredded mozzarella (If you want to go the extra mile, use Swiss or Gruyère instead.)

DIRECTIONS:
1. Preheat oven to 400 and make sure your soup bowls are oven-safe.
2. Slice the onions and chop the garlic.

3. In a large pot, cook the onions down in the olive oil on medium to high heat for 20 minutes, stirring occasionally.

4. Add the flour and garlic and cook for 3 more minutes.

5. Add the broth, wine, and all dry spices. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.

6. While you're waiting for the soup to cook, slice and butter the bread. Toast it in the oven or toaster oven.

7. Divide the soup into individual bowls, float a slice of bread in each and top with mozzarella. 

8. Bake on a cookie sheet for 10-15 minutes. Enjoy, but be careful, it'll be extremely hot!

Bon appetit! Don't forget to come back tomorrow for the mouthwatering French dessert I made to go with this: chocolate soufflé!