White Wine and Thyme Onion Soup
A sophisticated French starter featuring dry white wine and fresh herbs with toasted sourdough.
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Ingredients
- 5 large Yellow onions, thinly sliced
- 4 tablespoons Unsalted butter
- 1 cup Dry white wine (like Sauvignon Blanc)
- 6 cups Beef stock
- 6 stems Fresh thyme sprigs
- 2 tablespoons All-purpose flour
- 6 slices Sourdough bread slices
- 1 1/2 cups Gruyère cheese, shredded
- 2 cloves Garlic cloves, minced
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Salt and black pepper
Instructions
- 1
Melt the butter and olive oil in a large heavy-bottomed pot or Dutch oven over medium-low heat.
- 2
Add the sliced onions and a pinch of salt; cook slowly for 40-50 minutes, stirring occasionally until they are deep golden brown and caramelized.
- 3
Stir in the minced garlic and fresh thyme sprigs, cooking for another 2 minutes until fragrant.
- 4
Sprinkle the flour over the onions and stir for 1 minute to cook out the raw flour taste.
- 5
Deglaze the pot by pouring in the white wine, scraping the bottom to release all the browned bits (fond).
- 6
Add the beef stock, bring to a simmer, and let the soup cook uncovered for 20-25 minutes to develop depth.
- 7
While the soup simmers, toast the sourdough slices under a broiler until crisp, then top with Gruyère and melt until bubbly.
- 8
Remove the thyme stems from the soup, season with salt and pepper to taste, and serve in bowls topped with the cheesy sourdough toasts.
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