French Onion Soup

I found this recipe on the food network from Tyler Florence.  I tweeked it to make it healthier and it is so flavorful, it's a family favorite!!  I must admit, I usually add more onions and wine, even better!! 

You will need oven safe soup bowls for this recipe.

Ingredients

• 1/2 cup unsalted butter (I substitute with 2 TBSP of EVOO)
  
• 4  LG onions, sliced
• 2 TBSP Chopped or minced Garlic
• 2 bay leaves
• 2 fresh thyme sprigs
• Kosher salt and freshly ground black pepper
• 1 cup red wine, about 1/2 bottle
• 3 heaping tablespoons all-purpose whole wheat flour (I cut it to 1 heaping , I like it better)
  
• 2-3 boxes of Low Sodium Chicken Broth
• 1 baguette, sliced
• 1/2 pound grated Gruyere (I buy it pre-sliced for each serving...if no Gruyere is available Provolone, Swiss or Muenster are great substitutes)
  

Directions

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler.

Ladle the soup in bowls and add 1-2 slices of the baguette to each bowl.  Cover entire top of soup bowls with cheese, it is best to have it hang over the sides.

 Put the bowls into the oven to melt the cheese until slightly browned.