French Onion Soup
French Onion Soup
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Ingredients
6–8 small yellow onions, thinly sliced
1 box beef broth
1 cup dry white wine
4–6 slices Swiss cheese
4–6 slices French baguette (or bread of choice)
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1 tbsp Morton & Bassett Thyme
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1 tbsp Morton & Bassett Garlic Powder
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1 tbsp Morton & Bassett Whole Black Peppercorn Grinder
2 tsp salt
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2 Morton & Bassett Bay Leaves
¼ stick unsalted butter
2 tbsp olive oil
Directions
Peel and thinly slice the onions (a mandolin helps with even slices).
In a large pot over medium-low heat, melt the butter with the olive oil. Add the onions and sauté until soft and translucent, stirring occasionally. Avoid browning.
Season the onions with M&B Garlic Powder, M&B Whole Black Peppercorn Grinder, and salt, stirring to coat.
Add the beef broth, white wine, M&B Thyme, and M&B Bay Leaves. Cover and simmer for 30 minutes.
After simmering, place a slice of baguette in the bottom of each oven-safe bowl. Ladle soup over the bread, then top each bowl with a slice of Swiss cheese (let it hang over the edges for that classic finish).
Broil for 10–15 minutes, or until the cheese is golden and bubbly.
Remove from the oven and finish with fresh thyme and a sprinkle of M&B Whole Black Peppercorn Grinder. Serve hot.