longhorn french onion soup recipe

In a large pot, melt 4 tbsp of butter and sauté 4 thinly sliced onions until caramelized, about 30 minutes. Add 2 minced garlic cloves, cook for 1 minute. Pour in 6 cups of beef broth, 1 cup of red wine, 1 bay leaf, and 1 tsp of thyme. Simmer for 20 minutes. Season with salt and pepper. Ladle into bowls, top with toasted baguette slices and shredded Gruyère cheese. Broil until cheese is bubbly and golden. Serve hot, garnished with extra thyme if desired.

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