Enhanced Onion and Gouda Soup

Ingredients

Unsalted butter

2 tablespoons

Yellow onions

4 large, thinly sliced

Garlic

3 cloves, minced

All-purpose flour

2 tablespoons

Beef broth

4 cups

Dry white wine

1 cup

Thyme

1 teaspoon, dried or 1 tablespoon fresh

Bay leaf

1

Salt

to taste

Black pepper

to taste

Gouda cheese

1 cup, grated

French bread

4 slices, for toasting

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the sliced onions and minced garlic, cooking until the onions are caramelized and golden brown, about 15-20 minutes. Stir frequently to avoid burning.
3. Sprinkle the flour over the onions and garlic, stirring to coat evenly. This will help thicken the soup.
4. Pour in the beef broth and white wine, then add the thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and allow it to simmer for 20 minutes to develop the flavors.
5. Preheat your oven to 350°F (175°C).
6. Place the French bread slices on a baking sheet and toast them in the oven for about 5 minutes, or until they are lightly golden.
7. Once the soup has simmered, remove the bay leaf and discard it.
8. Using an immersion blender, carefully puree the soup until smooth and creamy. Alternatively, you can use a regular blender, blending in batches if necessary.
9. Return the pureed soup to the pot and stir in the grated Gouda cheese until it melts and is well combined.
10. Ladle the soup into bowls and serve immediately with the toasted French bread slices on the side.