Soup – French Onion

By LittleKathy

Kerry Ann
6 servings
1hr. prep.( mostly simmering)

Ingredients

• Toppings:
• 2 Tbsp. butter
• 4 large yellow onions, thinly sliced
• A tsp. salt
• 1/2 tsp. dry mustard
• A dash or 2 of thyme
• 4 c. water
• 2 Tbsp. soy sauce
• 2-3 Tbsp. dry white wine (optional)
• A few dashes of white pepper
• Thin slices of swiss cheese (or grated mozzarella)
• Croutons (recipe below) or slice of toast on top of cheese

Preparation

Step 1

1. Melt the butter in a kettle or dutch oven. Add onions and salt, and cook over med. heat about 10 min. stirring occasionally.
2. Add mustard and thyme; stir and cover. Continue to cook very slowly for about 35 more min. The onions will be exquisitely soft and simmering in their own liquid.
3. Add water, soy sauce, optional wine, and white pepper. Simmer at least 10 min. more. Taste to adjust seasonings. Serve topped with croutons and Swiss cheese. If serving in oven proof bowls you can put under the broiler briefly to brown the cheese. Be careful handling the bowls!

Homemade Croutons

1. Saute cubed bread in garlic butter for about 10 min.; then transfer to a tray, and toast in 300 degree oven until crisp.
Or
2. Brush thin slices of baguette on both sides with olive oil, (optional: Crush some garlic into the oil first.) Bake on a tray in a 350 degree oven until crisp (8-12 min. depending on thickness), but check on them frequently! They can look underdone 1 min. and burn the next.