Valentine's Day

For Valentine's Day I made Irene dinner, which includes French Onion Soup and Tempeh Reubens. The soup was good, the reubens, eh, not so much.

The soup was good enough, though, for me to pass along the recipe for the Boundy Family Cookbook. Ta Dah:

Ingredients
1 lb 8 oz onions
3 tbsp olive oil
4 garlic cloves (3 chopped, 1 peeled but whole)
1 tsp sugar
2 tsp chopped fresh thyme
2 tbsp all-purpose flour
1/2 cup dry white wine
8 cups vegetable stock
6 slices French bread
3 cups grated swiss cheese
fresh thyme sprigs, to garnish

1. Thinly slice the onions. Heat the olive oil in a large, heavy-bottomed pan, then add the onions and cook, stirring occasionally, for 10 minutes, until they are just beginning to brown. Stir in the chopped garlic, sugar, and thyme, then reduce the heat and cook, stirring occasionally, for 30 minutes, or until the onions are golden brown.

2. Sprinkle in the flour and cook, stirring, for 1-2 minutes. Stir in the wine. Gradually stir in the Stock and bring to a boil, skimming off any scum that rises to the surface, then reduce the heat and simmer for 45 minutes. Meanwhile, toast the bread on both sides under a preheated medium broiler. Rub the toast with the whole garlic clove.

3. Ladle the soup into 6 flameproof bowls set on a cookie sheet. Float a piece of toast in each bowl and divide the grated cheese between them. Place under a preheated medium-hot broiler for 2-3 minutes, or until the cheese has just melted. Garnish with thyme and serve.