Blonde French Onion Soup

Ingredients

• 2 pound yellow onions (, halved and thinly sliced)
• 5 tablespoons butter
• 1 teaspoon sugar
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 4 cups quality chicken stock (, vegetarians: use vegetable stock)
• 2 cups heavy cream
• 1/2 teaspoon minced fresh thyme
• 1 teaspoon salt
• 4 1- inch slices baguette bread
• 1 cup shredded aged Havarti or other aged flavorful cheese (flavorful cheese)
• chopped fresh parsley for garnish

Instructions

1. 1

   Melt the butter in a Dutch oven over medium-low heat and add the onions and sugar. Cover and cook for 20 minutes, stirring occasionally. Uncover, increase the heat to medium and cook until lightly browned, another 20-25 minutes.Add the flour and stir until incorporated. Add the white wine and bring to a rapid boil for a minute. Add the chicken stock and salt, return to a boil, reduce the heat and simmer, covered, for 25 minutes. Add the cream and thyme and cook for a few more minutes to heat through.

2. 2

   Preheat the oven to 400 degrees F. Place the baguette slices on a lined cookie sheet and sprinkle with the cheese. Bake for a few minutes, just until the cheese is bubbly and the edges of the baguette are lightly browned. Ladle the hot soup into bowls, place a cheese-baked baguette in each bowl and serve immediately sprinkled with a little fresh chopped parsley. Alternatively, place the unbaked baguette slices in oven-proof bowls, sprinkle with cheese, and bake. Carefully remove the hot bowls from the oven and serve immediately.