3 onions, sliced thin- 4 Tbs butter
- 1 tsp. salt
- Black pepper, to taste
- 1/4 tsp dry mustard
- 1 clove garlic, minced
- 1/2 cup white wine
- 6 cups vegetable or chicken broth
- 1/2 tsp. Thyme from your garden (fresh or dried)
- Crusty french bread, sliced
- Gruyere cheese, grated
In a large pot, melt the butter and then sauté onions over medium heat until soft and caramelized (about 30 minutes). Add salt, black pepper, dry mustard, garlic and wine. Heat until wine is almost cooked off. Warm broth separately and pour over onion mixture. Add fresh or dried thyme, and let simmer for 30 minutes.
Slice baguette and cover with grated gruyere cheese. Place under broiler until brown and bubbly. Add a baguette slice to each bowl of portioned onion soup.