French Onion Soup

In a large pot, cook the onions and butter until broken down, about 10 minutes. Deglaze with wine and reduce.

Add chicken stock, water, mustard, bay leaves, parsley, thyme, salt, and pepper. Cook for about 1 hour.

Ladle soup into individual bowls. Top with bread and mozzarella cheese and use a blow torch to melt the cheese. You can also melt the cheese on the bread in a toaster oven if you don’t want to use a blow torch! Or, you could bake the finished soup and bread and cheese in the oven for a few minutes, until the cheese melts.

Enjoy!