Frenchy Onion Soup
4 large yellow onions
4 tablespoons vegetable oil
4 tablespoons butter
3 cloves garlic, finely chopped
4 tablespoons flour
4 cans beef broth
2 bay leaves
½ teaspoon thyme
1 cup water
1 teaspoon salt
1 teaspoon pepper
8 slices French bread (¾-inch thick)
½ teaspoon garlic powder
8 thin slices Swiss or Mozzarella cheese
4 teaspoons fresh Parmesan cheese, grated
4 teaspoons fresh lemon juice
1. Cut onions in half and slice thin.
2. Heat oil and butter in a heavy-duty Dutch oven over medium heat; add sliced onions, cover, and cook on medium-low for 20 minutes, stirring occasionally. Add garlic and cook on low for 20 to 30 minutes until onions have a deep caramel color, stirring frequently. Sprinkle with flour and stir in thoroughly. Stir in 2 cups broth, scraping up browned bits from bottom of pan; boil gently 1 minute. Add bay leafs, thyme, remaining broth, water, salt, and pepper; cover partially and simmer 20 minutes.
3. In the meantime, place French bread slices on baking sheet and bake at 325 degrees until golden brown and crispy (about 5 to 10 minutes). Remove and sprinkle tops with a little garlic powder. Add a slice of cheese on top of each and sprinkle with Parmesan cheese. Bake at 375 degrees until cheese melts and is golden brown.
4. Before serving soup, remove bay leaves. Add lemon juice and blend well.
5. Ladle into bowls and top each with toasted bread slices.