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-bottomed stockpot, melt the butter over medium-high heat. Add the onions and sauté until well for about 30 minutes until caramelized (but not burnt), initially stirring every 3-5 minutes, then about once a minute near the end of caramelization to prevent burning. Add garlic and sauté for 2 minutes. Stir in the flour and cook for an additional 1 minute. Stir in the wine to deglaze the pan, using a wooden spoon to scrape up ...