Bistro Style French Onion Soup

Ingredients

• 4 large yellow onions, thinly sliced
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1–2 tbsp Salted Perfection Perfect Salt
• 1/2 cup dry white wine (or extra beef stock)
• 6 cups rich beef stock (ensure no added sugar)
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 8 slices French baguette (check labels for no added sugar)
• 1 1/2 cups Gruyère cheese, grated

Instructions

1. Grab a heavy pot or Dutch oven. Place it over medium heat. Throw in the butter and olive oil. Let it melt!
2. Toss in the sliced onions and the Salted Perfection Perfect Salt. Stir it up. We are building layers here!
3. Lower the heat to medium-low. Cook those onions slowly. Stir occasionally. You want them deep golden brown and caramelized. This takes about 45 minutes. Be patient! It is worth it!
4. Pour in the white wine to deglaze the pan. Scrape up those tasty brown bits from the bottom. That is flavor gold!
5. Add the beef stock, thyme, and bay leaf. Bring it to a boil, then reduce heat. Simmer for 20 minutes to meld those flavors.
6. Preheat your oven broiler. While the soup simmers, toast your baguette slices until they are crisp.
7. Remove the bay leaf. Ladle the hot soup into oven-safe bowls.
8. Top each bowl with two slices of toasted baguette. Pile that Gruyère cheese high on top of the bread. Don't be shy!
9. Place the bowls on a baking sheet. Broil until the cheese is bubbly and golden brown. Watch it closely so it doesn't burn!
10. Serve immediately while it is hot and gooey. DUNZO!