French Onion Soup

This morning as the rain momentarily stopped we walked Neptune Beach. Along the shore line sea foam outlined the waves and some of the rock outcroppings. (Sea foam is generated by breaking waves, the agitation of sea water). As I was walking I thought about the onions we recently harvested and what to do with them.

I envisioned something that would simmer for hours on the stove. Something with a warm and lingering aroma. Something like this French Onion Soup.


4 to 5 onions (sliced very thin)
2 tablespoons butter, divided
3 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 cup white wine
2 cloves garlic (minced)
2 sprigs thyme
64 ounces beef broth
Salt and pepper to taste
1/4 teaspoon Dijon Mustard
1/2 pound Gruyere, Swiss or Jarlsberg cheese (grated)
1 baguette (sliced)

To prepare:

In a large soup pot over medium heat melt butter, add oil, then add onions and salt. Cook until the onions are soft and caramelized, about 30 minutes. Add wine and cook stirring until evaporated. Add garlic, thyme and beef broth. Simmer another 30 minutes. Season to taste with salt and pepper.

Preheat broiler, whisk together melted butter, olive oil, and mustard. Toss mixture with baguette slices and broil until lightly browned, approx 3 to 5 minutes, set aside.

Remove thyme sprigs. Ladle soup into bowls or tureen, top with baguette slices, then top with grated cheese. Broil another 3 to 5 minutes until cheese is melted and you have a little color on top. Enjoy!


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