Recipe of the Week-French Onion Soup

Instructions

1. Heat a large dutch oven to medium high heat.
2. Add butter to the pan along with all the sliced onions. (It will probably overflow, but don’t worry they will go down)
3. Cook onions until they are cooked down by more than half and caramelized (a light brown color) not burnt. About 40 minutes, stirring occasionally.
4. Next add in garlic, thyme, stone ground mustard and Worcestershire sauce to the onions. Stir everything in and saute for 1 minute.
5. Add in the white wine to deglaze the pan. Scraping all the good flavor off the bottom of the pan.
6. Next add in the beef stock and a bay leaf. Stir around and then cover.
7. Simmer for 10-15 minutes.
8. Remove bay leaf from soup.
9. Preheat oven to HIGH broiler.
10. Scoop desired amount of soup into oven safe bowls and place the bowls on a baking sheet.
11. Add a slice of baguette to each bowl, along with 1 slice of gruyere cheese.
12. Place under broiler until the cheese is bubbling, about 2-4 minutes. (keep an eye on it)
13. Remove from broiler and serve!

Enjoy!!

P.S. You can follow Chef Coopa for more delicious recipes on Instagram @chefcoopa. Be aware that all of Chef Coopa’s posts on Instagram will not always be healthy or ideal for losing weight, but all of the recipes posted here on PNF’s page will be.