4 large sweet white onions, sliced about 1/4 inch thick
3-6 cloves of garlic, chopped finely
A large splash of olive oil
A pat of butter (optional)
1 Bay Leaf
A few sprigs of fresh thyme to taste
Salt and pepper to taste
1 and a half cups of white wine (optional)
1 tablespoon of Dijon mustard
4 cups beef stock or broth
4 cups chicken stock or broth (or use more beef stock for a stronger flavor)
Preparation1. Heat olive oil and butter in soup pot on medium low heat.
2. Add onions, garlic, salt, pepper, bay leaf and thyme (tie sprigs together with a bit of butcher's twine)
3. Gently sautee onions and other ingredients, stirring every few minutes. This will take an hour or more, and then onions will eventually begin to turn a golden brown. They will also increase in sweetness. This part take patience. do NOT increase heat, because you don't want fried onions! These need to carmelize, which happens at a lower temperature than frying.
4. Once the onions have reached the desired golden brown color, add a quarter cup of white wine. Scrape off the bits on the bottom of the pot (this is called "deglazing"). Continue to sautée for 5 minutes.
5. Repeat step 4 for a total of 4 times.
6. Remove the sprigs of thyme.
7. Add the remaining half cup of white wine at once.
8. Add the Dijon mustard and stir in.
9. Add beef and chicken stock. Bring to a boil, and reduce heat.
10. Allow to simmer for a few minutes.
I would serve this with a nice garlic loaf or even cut a piece of garlic loave, sprinkle with your favorite cheese, lay onto the top of your soup bowl and microwave for 10 to 15 seconds to melt.