Ingredients
- 3 T butter or olive oil
- 4 large white onions, thinly-sliced
- 1 t salt
- ½ t dry mustard
- dash of thyme
- 5 cups vegetable stock and/or water
- 2 T soy sauce
- 2 T dry white wine (optional)
- white pepper
- croutons or stale French bread
- cheese: Gruyère or Swiss, grated or sliced (optional)
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French onion soup.
Time: 30 minutes prep, 1 hours cook
Servings: 4-6
Directions
- Melt the butter in the wok, saucepan, or kettle at medium heat. Add onions and salt, cook for 10 minutes, stirring occasionally.
- Add mustard and thyme, stir well, cover.
- Simmer over very low heat for 35 minutes.
- Add stock or water, soy sauce, optional wine, and pepper. Simmer for another 10 minutes.
- Ladle the soup into bowls and top with croutons and cheese. If your bowls are oven-proof, you can then place the dishes under the broiler for a minute or two to melt and brown the cheese.
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Summary
wok, large stockpot, or Dutch oven with lid
wooden spoon
oven-proof bowls (optional)
