French Onion Soup with Red Wine & Gruyere Cheese

First, heat butter in a large sauté pan. Once melted and bubbly, add onion, thyme sprigs, salt, pepper and bay leaves. Let caramelize over medium-low to medium heat for about 1 hour until onions turn a deep amber color. The thyme leaves will break off, giving an earthy flavor to the soup. Once onions are finished, remove the thyme stems.

Transfer onions to a large stock pan. Add mustard and mix until dissolved. Then add flour, stirring to combine. Next, add red wine and brandy, and simmer for 4–5 minutes, or until onions have absorbed the liquid.

Add beef stock and Worcestershire, turn heat down to low, and simmer for 25–30 minutes. Season with salt and pepper to taste.

Turn the broiler on in the oven. Ladle soup into oven-safe soup bowls. Place 2 crostinis (or several croutons) atop the soup. Top with grated Gruyere cheese. Place underneath the broiler until cheese turns golden-brown, about 5–7 minutes, then remove from the oven. Let cool. And with that, you’re ready to dig in (the easiest part). Enjoy!