Yield: 4 servings
- 1 T. butter
- 4 large onions, sliced
- 2¬†garlic cloves, minced
- 1 tsp. salt
- 1/2 cup Worcestershire sauce
- 1 T. mustard
- 1/2 cup red wine
- 4 cups beef (or vegetable) stock
- 1/2 tsp. dried thyme
- 1 bay leaf
- salt and pepper to taste
- 1 fresh baguette
- 1 cup grated cheese of your choice
In large stockpot, melt butter, add onions and garlic, and sprinkle with salt. Cook for five minutes. Add Worcestershire sauce and mustard, and continue to cook for 15 to 20 minutes, stirring occasionally, until onions are soft and become dark brown.
Add wine, and continue to cook for a few minutes, reducing wine to a sticky consistency. Add stock, thyme and bay leaf. Bring to boil; then reduce heat, and simmer for approximately 15 minutes. Season with salt and pepper.
Cut baguette into 1/2-inch rounds, and toast lightly. Pour soup into individual, ovenproof bowls, and place slice of toast on top of each. Sprinkle with grated cheese. Broil for approximately two minutes or until cheese starts to melt and turn brown.
For a lighter version of this French Onion Soup recipe, prepare bread separately: Slice baguette, toast it, and sprinkle with grated cheese. Melt in oven, and serve alongside French Onion Soup.
Excerpt from Soups & Stews, part of the Popular¬†Kitchen Series, with permission from its publisher, BowTie, Inc. Purchase¬†Soups & Stews¬†here.