French Onion Soup

Recipe from the Wyllie Fox Farm Kitchen

1/3 cup butter
1 ½ pounds onions, sliced ¼” thick
4 ½ cups vegetable stock
1 ¼ cup dry white wine
1 tsp thyme
½ tsp nutmeg
salt & pepper, to taste
6 slices good quality French bread
1 ¼ cups grated gruyere cheese

Melt the butter in a large saucepan.  Add the onions & toss to coat.  Lay a piece of wax paper, cut to fit tightly over the onions.  Cook over very low heat, without stirring for 20-30 minutes or until the onions are soft and golden brown.  Add the stock, wine, thyme, nutmeg, salt & pepper and bring to a boil over medium-high heat.  Reduce heat, cover & simmer for 45 minutes. 

Preheat oven to 350°.  Toast bread slices in oven until dry, but not brown, approx. 10-15 minutes. 

To serve, divide soup into 6 heat-proof bowls, top with slices of bread and sprinkle with cheese.  Place bowls under broiler until cheese is golden & bubbling.  Bowls are very hot – be careful when serving!

Serves 6

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