My first homemade French onion soup. Oh yeah. It was good. My version:
Creamy Dreamy Sweet “French” Onion Soup
2 lg sweet onions
2-4 tbs Olive oil
2 tbs Butter
1 tbs Flour
30 oz Beef stock (or stock and consumme – approximately 2 15 oz cans)
Fresh thyme sprigs
1/4 cup Milk
Swiss, gruyere, jack or any cheese!
In a large pot, place sliced onions and 2-4 tbs olive oil over med-high heat. Sprinkle with salt. Stir occasionally until completely caramel colored. Remove & set aside onions.
Turn heat to med. Melt 2 tbs of butter in pot. Whisk in 1 tbs flour. Cook for a minute or two to help cook out the flour taste. Slowly whisk in stock. Add 1/4 cup cream, half & half, or whole milk. Add in onions. Remove leaves from 2 sprigs of fresh thyme and put in whole. Salt & pepper to your liking. Allow to cook until soup thickens a bit. Turn off.
Turn on oven to broil. Place soup in oven safe cups or bowls. Remove crust from bread and place on top of soup. Cover with shredded cheese. Place bowls on a cookie sheet, broil until cheese is brown & bubbly. Really, you can use any melty cheese you want to use!