Soup On Sunday: French Onion Soup 🧅🥖 Recipe: gimmesomeoven • 4 pounds yellow onions, peeled and thinly sliced (approximately 5-6 large onions) • 3 tablespoons butter • 4 cloves garlic, minced • 3 tablespoons flour • 1/2 cup dry white wine • 6 cups of beef stock (or veggie stock) • 1 teaspoon Worcestershire sauce • 1 bay leaf • 3 sprigs fresh thyme (or 1 teaspoon dried thyme) • fine sea salt and freshly-cracked black pepper, to taste • baguette • grated or sliced cheese (such as Gruyere, Asiago, Swiss, Gouda or Mozzarella) • Caramelize the onions: In a large heavy stockpot, melt butter over medium-high. Add onions; sauté ~30 min until caramelized (not burnt), stirring every 3–5 min, then once a min near the end. Add garlic; sauté 2 min. Stir in flour; cook 1 min. Deglaze with wine, scraping browned bits. • Simmer the soup: Add stock, Worcestershire, bay leaf, and thyme; stir. Bring to a simmer, reduce to medium-low, cover, and cook 10+ min. Discard bay leaf and thyme; season with...