Serves:
4-6
Prep Time:
20 minutes
Cook Time:
1 hour
French Sunion® Soup
Ingredients
- 1/2 stick of unsalted butter 5–6 Sunions, sliced
- 4 garlic cloves, minced
- 2 tablespoons fresh thyme
- 2 tablespoons stone ground mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup white wine
- 6 cups beef stock
- 1 bay leaf
- Salt and fresh black pepper, to taste
- Baguette, sliced and toasted
- Gruyère cheese, shredded
Directions
- Melt butter in dutch oven on medium-high heat.
- Add sliced Sunions and cook until reduced by half and caramelized -- approximately 40 minutes, stirring occasionally. Do not let them burn.
Add garlic, thyme, mustard, and Worcestershire sauce and stir. Sauté for 1 minute.
Deglaze with white wine, making sure to scrape up all the bits on the bottom of the pan -- this is all the great flavor!
Stir in beef stock and bay leaf and cover.
Simmer 10-15 minutes. Remove bay leaf. - Distribute soup into individual crocks. Place toasted baguette slices on top, followed by a generous pile of Gruyère cheese.
- Preheat broiler to HIGH. Place crocks under broiler until the cheese is bubbling and slightly browned, about 2-4 minutes. (Make sure to keep an eye on it!)
- Remove from oven and let sit for 5-7 minutes.
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