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French Onion Soup Serves 4 2 cups caramelized onions * 2/3 cup dry white wine 6 cups brown chicken stock or beef stock** a few sprigs of thyme tied with a butcher twine shredded gruyere and toasts Set a pot over medium heat. Add the caramelized onions and wine and simmer gently for 5 minutes. Add the stock and thyme. Bring to a boil, reduce the heat to low, and simmer for 15 minutes. Take off heat, remove the thyme, and season with salt. Let sit for 20 minutes for the flavors to blend. To make the toast, brush sliced baguette or some other rustic bread with olive oil and place in the 350F oven on a baking sheet until crispy, about 12 minutes. I like to cut the toasts into bite size pieces after crisping them up. Warm up the soup if it cooled off. Pour it into broiler safe bowls. Top with toast and shredded gruyere. Place under the broiler until the cheese melts, 1-2 minutes. Let cool for 5 minutes and serve.
