Classic French Onion Soup
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Cook time: 
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Serves: 4
 
Ingredients
  • ⅓ C butter or ghee
  • 12 onions, thickly sliced
  • 1 bay leaf
  • 2-3 sprigs fresh thyme, leaves removed
  • 1½ C dry red wine
  • 1 tsp sea salt
  • generous amounts of fresh cracked pepper
  • 8 C beef stock
  • 1 baguette sliced and toasted (I used spelt sourdough) (optional)
  • ½ C grated gruyere cheese
  • ½ C grated parmesan cheese
Instructions
  1. In a large, heavy bottomed pot, melt the butter or ghee and add the onions,thyme and bay leaf. Stir and allow them to cook down for at least 3 hours, stirring every so often. Near the end give them a colour boost by amping up the heat for a few minutes and stirring continually.
  2. With the heat on high, add the red wine and allow the alcohol to evaporate, cooking on high for about 2 minutes.
  3. Add the beef stock, salt and pepper to taste and let it all come to a simmer.
  4. Ladle to hot soup into 4 oven proof bowls, set oven to broil.
  5. Top each bowl with a few pieces of toasted baguette and a generous amout of cheese. Place bowls on a baking tray in case of spillage and bake under the broiler until golden brown.
Recipe by Naked Cuisine at https://www.nakedcuisine.com/classic-french-onion-soup/