French Onion Soup

Ingredients

• 10 white or yellow onions
• 1/2 lb good butter like Kerrygold
• generous pinch of sea salt
• 1/4 cup white wine
• 1/4 cup red wine
• 1 qt beef stock
• 1 bay leaf
• fresh cracked black pepper
• a few sprigs of fresh thyme
• minced parsley and chives to top
• a baguette ( my favorite gf baguette is Against the Grain)
• 1 cup shredder Parmesan
• 1 cup shredded gruyere

Instructions

1. Slice all of your onions into about 1/4 inch thick slices
2. Add your butter to a large enameled cast iron pot, this is the one I use. It's from Staub and I love it. It's important you use a cast iron or enameled cast iron otherwise the onions won't caramelize as well. If you use a non-stick pan it will still work it'll just take significantly longer and won't give the same effect.
3. Once the butter is melted add your onions to the butter with a pinch of salt and mix around using a pair of tonges so the butter evenly covers the onions.
4. Let cook on low uncovered for about 2 hours stirring approximately every ten minutes so they get evenly browned. They will reduce significantly so even if your pot is full to the top with onions do not worry. The last 10-20 min of this process is the most important, you basically want the onions as dark as you can get them without burning them. This is what gives the soup it's rich flavor.
5. One the onions are brown add your wines and increase the heat to medium. Simmer the onions with the wine till most of the alcohol is cooked off. I would not recommend substituting or removing the alcohol but if it's super necessary for your dietary requirements it's fine.
6. Add your beef broth, pepper, thyme, and bay leaves and simmer for about 30 min.
7. Slice your baguette into about half inch thick slices.
8. Spoon your soup into bowls about 2/3 full. Top with your baguette slices and shredded cheese.
9. Broil for about 3-4 min until the cheese is bubbling and brown. Top with chives and minced parsley and enjoy! This recipe is also phenomenal with a steak sandwich.