French Onion Soup (courtesy of Jaci Goodman. Serves 6)

FrenchOnionSoup 729 small


2 medium yellow onions
3 garlic cloves, chopped
3 tablespoons flour
2 quarts beef stock
1½ cups chicken stock
½ cup Marsala wine
¼ cup of apple cider vinegar
2 springs fresh thyme
2 bay leaves
Salt and pepper, to taste

Baguette slices
Gruyere cheese slices


Slice onions lengthwise, add to pot with pinch of salt. Simmer covered for 15 minutes. Uncover and simmer until onions start to caramelize. Add 3 chopped garlic cloves and stir. Then add 3 tablespoons flour. Once onions are coated with flour, add stock, wine, vinegar, thyme, bay leaves, and salt and pepper to taste. Stir. Simmer for 30 minutes to let flavors incorporate.

Slice and toast baguette slices.

Ladle soup into oven-safe bowls, place toast on top of soup, cover with Gruyere cheese slices, and place bowls onto a cookie sheet and under broiler to melt cheese.





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