Roasted Tomato French Onion Soup 🍅🧅 • 8 Roma tomatoes, halved lengthwise • 4 large yellow onions, thinly sliced • 1 stick salted butter • 3/4 cup flour • 3 cloves garlic, minced • 2 tsp red wine vinegar • 2 tsp Worcestershire sauce • 1 cup dry white wine • 2 quarts beef stock • 2 bay leaves • Small bundle fresh thyme • Baguette or sourdough for croutons • Lots of freshly grated Gruyère 1. Place the tomatoes cut side up on a parchment-lined sheet pan. Drizzle with olive oil and season with salt and pepper. Roast at 425°F for 45 minutes. 2. Melt the butter in a large, heavy pot over medium-low heat. Add the onions and cook slowly for about an hour, stirring often, until deeply golden, soft, and jammy. This part takes a while so chill out babe!! 3. Add the garlic, stir for 1-2 minutes, then sprinkle over the flour and stir well to coat. Cook for a few minutes. I accidentally did this after my liquid ingredients, don’t judge me, I thought I was going into labor. 4. Add the red wine vinegar, Worcestershire sauce, and white wine. Stir and scrape up anything stuck to the bottom of the pot. Let it simmer for a couple minutes. 5. Blend the roasted tomatoes until smooth, then stir them into the onions. Add the beef stock, bay leaves, and thyme bundle. 6. Bring to a gentle simmer and cook for another 30ish minutes, stirring occasionally, until the soup has thickened and the flavor has deepened. Remove the bay leaves and thyme before serving. If you want your soup thicker, cook for longer. 7. Tear your bread into bite-size pieces and spread on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 350°F for 10-15 minutes, until nice and crispy. 8. Ladle the soup into oven-safe bowls or earthenware pots. I like to do soup, cheese, soup, croutons, cheese. 9. Place the bowls on a baking sheet and broil for a few minutes, until the cheese is bubbling and golden. #soup #frenchonionsoup #tomatosoup #fall - @paigefehrenz