Laurianne's Onion Soup
to Prep & to Cook
Yields 1 (6 servings × 1)
Warm and wonderful during FLU season
0.5 cup salted organic butter
4 onions, sliced
2 garlic cloves, chopped
2 fresh thyme sprigs
Freshly ground black pepper
1 cup burgundy
2 quarts organic beef broth
1 fresh baked baguette, sliced and toasted
Organic goat's cheese (optional)
Melt the stick of butter in large pot over medium heat.
Add onions, garlic, thyme, salt, and pepper and cook until onions are caramelized.
Add wine and reduce until liquid is gone.
Discard thyme springs and turn heat down to medium low.
Add beef broth and bring soup to a simmering boil. Serve with a dollop of goat's cheese on baguette toast centered in bowl.
Recipe by LMacdonaldFL