FRENCH ONION SOUP

Ingredients

• 1/2 C cultured butter*
• 3 lbs shallots, peeled + thinly sliced
• 4 gloves garlic, crushed + sliced
• 1 T honey
• 2 T fresh thyme leaves
• 2 T fresh sage, chopped
• 1 C dry white wine
• 2 1/2 qts seasoned beef broth
• 1 T Worcestershire sauce
• 4 bay leaves
• 1/2 t cracked black pepper
• 1 baguette, sliced
• 3 C Gruyère cheese, shredded
• 1 C Parmesan, grated

Instructions

1. In a large dutch oven, melt the butter.

2. Add the shallots, garlic and honey. Cook on medium-low for 30 - 40 minutes, stirring frequently, until the onions are softened and browned.

3. Add the thyme and sage and continue cooking another 10 minutes.

4. Add the wine and cook until almost evaporated, about 5 minutes.

5. Add the beef broth, Worcestershire sauce, bay leaves and pepper. Bring to a simmer. Allow to simmer for 10 - 15 minutes. Remove the bay leaves.

6. Preheat the broiler.

7. Ladle the soup into oven safe soup crocks. Add a slice or two of baguette and top with shredded Gruyère and Parmesan.

8. Broil until bubbly and golden brown, about 5 minutes. Serve immediately!

Serves 6 - 8

To Be Noted

• I used Balsamic Fig + Caramelized Onion butter by Banner Butter.

Category: Soups + Salads

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