30 days, 30 dinners - Meal #8 French Onion Soup

While working at Williams-Sonoma, I learned how to make many wonderful things, including French onion soup. I loved working at WS - it was the perfect mixture of cooking, design and kitchen product crushes.

French Onion Soup & Cheese Sandwiches

Slice two large yellow onions into rings and separate the rings.
Saute in a large stock pot with 2 TBS of butter
Once the onions are translucent, pour one cup of white wine over the onions (I keep white cooking wine on hand in case I don't have any wine on hand. Red wine works too.)
Toss 2 sprigs of thyme into the pot (or 1/2 tsp of dried) in with the onions and saute a couple more minutes.
Pour two boxes of beef stock over the onions with 3 dashes of Worshestire sauce. Lower heat and simmer for 25 minutes.

I am not a fan of soggy bread, so I toast two pieces (in the oven) of cut French bread until the rock hard and brown. This helps the bread become less soggy in the soup.

After the soup has simmered for 25 minutes, spoon into an oven-safe bowl, float the bread on top and cover with Gruyere cheese. Brown in the oven until bubbly. Enjoy!



Cheese and Tomato Sandwich
Make this as you would any grilled cheese. However we add sliced tomatoes, mozzarella, Dijon mustard and Muenster cheese.