This easy soup is really delicious and filling! We use local and organic ingredients whenever possible. Not only does this support the local farmers and economy, but the fresh and organic ingredients make great dishes as well!
This recipe makes enough soup for plenty of leftovers. Just store your croutes and extra gruyere cheese in separate containers in the fridge. Reheat soup; drop croutes into hot soup and sprinkle with gruyere, and you're ready to go!
Melt 1 1/2 sticks of butter in large pot. Add onions and stir to coat well with butter. Cook over medium-low heat 8 to 10 minutes, stirring occasionally until onions begin to soften.
Reduce heat to very low. Add 1 cup wine. Stir in thyme. Cover pot and cook onions about 20 minutes, stirring frequently, until they are very soft. (Tip: The key to success with this soup is to cook the onions slowly. Cooking too quickly can cause soup to be bitter. Use very low heat.)
Uncover pot and increase heat slightly. Stir in sugar, flour and remaining wine, and cook for 5-10 minutes uncovered. Add chicken broth (or stock) and pepper, and cook for another 5 minutes uncovered. Soup should be bubbling lightly.
Reduce heat to low again, cover pot and let simmer (very low) for 25-30 more minutes. Stir every 5 minutes.
Heat oven broiler. Melt 1/2 stick butter in dish in microwave. Add garlic salt to melted butter and mix well. Place French bread slices on cookie sheet and brush each with your melted garlic butter. Place under broiler for 1 minute to toast VERY lightly.
Remove your croutes from the oven and brush each piece lightly with Grey Poupon or Dijon mustard. Sprinkle each piece with Gruyere cheese and place under broiler again. (Set aside remaining cheese for soup topping.) Toast croutes approximately 1 minute or until cheese is melted and bubbly. Remove croutes from oven and place 2-3 in the bottom of each soup bowl.
Ladle French Onion soup into bowls. Float 3-4 more croutes in each soup, and sprinkle each bowl of soup with a generous amount of gruyere cheese. Enjoy!