French Onion Soup with Bobbing Croutons

I love this classic soup even more with crunchy cheesy croutons.

The croutons are made from grilled cheese on toast that is cut up.

Drop them on the soup at the last minute and you get to enjoy bite sized crunchy pieces with your soup.

I'm calling it French Onion Soup Version 2.

To make the soup (4)

A - (soup base):

2 large onions, finely sliced

2 garlic clove, finely chopped

1/2 tsp dried thyme

1 TBSP butter and 1TBSP Olive oil

1 TBSP plain flour

B - (stock):

1/4 cup or 60 ml white wine

1 litre of beef stock

Dash of worcestershire sauce

C - (croutons):

4 slices of thick crunchy bread

Melting cheese, Gruyere traditionally

Method:

Make A (soup base) by softening onions in butter and oil for 10-12 minutes (low heat, lid on).

Add garlic and thyme, cook for 30 minutes (lid on).  Stir fairly frequently.

Sprinkle over flour and stir until blended.

Add B, bring to a boil then simmer gently for 45 minutes. (Skim off any foam with a metal spoon).

Make C, the grilled cheese toast and chop into bite sized pieces.

Serve the soup in bowls topped with bobbing cheesy croutons.

Vive la France!