French Onion Soup With Browned Garlic

Browned garlic makes this classic soup toasty and warm!

Rated 4 from 29 votes

1 cup dry sherry

4 onions, thinly sliced

9 cloves garlic, minced

1 tablespoon whole wheat flour

4 cups vegetable broth

1/2 teaspoon ground black pepper

salt to taste

6 slices French bread, toasted

In a large, heavy stockpot over medium heat, cook sherry until bubbling.Add the onions, and reduce heat to medium.Cook onions slowly, stirring frequently, for at least 20 minutes, until they begin to form a paste.

Stir in the garlic and continue to cook for 5 to 10 minutes, until garlic begins to look brown.

Stir in flour and cook for 2 minutes.Pour in broth and bring to a boil.Reduce heat and simmer for 20 minutes.Season with pepper and salt.Ladle soup into bowls, and float a slice of toasted bread on top of each serving.

French Onion Soup With Browned Garlic

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