French Onion Soup

Ingredients

(Serves 2-3)

1 tbsp butter

2 large yellow onions, thinly sliced

1/4 cup white wine

2 sprigs of thyme, divided

4 cups beef stock

1 (14 oz) can white beans, drained and rinsed

4-6 small slices of baguette, lightly toasted

1/2 cup grated Gruyère cheese

Salt & pepper

Directions

1. Melt butter in a dutch oven on medium heat. Add onions and a pinch of salt, stir, cover, and cook for 5 minutes. Remove lid, and turn the heat to medium-low. Cook the onions until they’re golden brown and caramelized, which will likely take you 40-50 minutes. I like to let the onions sit untouched, stirring them every 10 minutes and adding a splash of water when the onions start to dry out. Turn the heat down if the onions are cooking too fast.

2. Once the onions are caramelized, turn the heat to medium high, and add the white wine and a sprig of thyme, cut into a few pieces. Bring to a boil, and then add in the broth and the beans. Bring the broth to a low boil, and let simmer for 10 minutes.

3. Preheat your boiler to high, and toast your bread if you haven’t already. Ladle the soup mixture into individual oven-friendly casserole dishes, and top with the bread slices (use 2-3 per person depending on the size of your casserole dish). Sprinkle the grated cheese onto the bread and the soup. Top with the other sprig of thyme, cut into a few pieces, and place into the oven. Broil for 1-2 minutes until cheese is melted and just starting to brown. Serve immediately.