Spinach Brownies and French Onion Soup – A Guest Post
INGREDIENTS
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1/2 cup butter (I use Brummel & Brown margarine spread)
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4 white onions (softball size), sliced
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2 garlic cloves, pressed
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1 bay leaf (Dry or fresh)
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½ teaspoon dried thyme
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Kosher salt and freshly ground black pepper
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1 cup red wine (I used Frontera Merlot/Cabernet Sauvignon)
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3 tablespoons all-purpose flour
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2 quarts fat-free, lower sodium beef broth
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1 baguette, sliced and toasted
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Fresh Gruyere cheese, grated (enough to heap onto 2-4 crocks)
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