French Onion Soup with Pretzel Croutons
Ingredients:
(4 soups)
3 tablespoon unsalted butter
4 large yellow onions, thinly sliced
2 bay leaves
2 sprigs fresh thyme, plus more for garnish
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 tablespoon Worcestershire sauce
6 cups beef stock
12 pretzel bites
2 cups shredded Gruyere cheese
Directions:
In a medium Dutch oven melt butter over medium heat. Add onions, bay leaves and thyme. Season generously with salt and pepper. Cook, stirring occasionally, until onions are soft and golden brown, about 45 minutes.
Add wine and bring to a simmer. Cook until almost evaporated, about 2 minutes. Add Worcestershire sauce and beef broth. Bring to a simmer and cook until flavors come together, about 30 minutes.
Remove bay leaves and discard. Taste and adjust seasoning.
Preheat the oven to broil. Place soup crocks on a baking sheet.
Fill soup crocks ¾ of the way full with hot soup. Top each with 3 pretzel bites, ½ cup shredded Gruyere cheese, and a sprig of thyme. Broil until the cheese is melted and golden brown, about 2 to 3 minutes. Serve immediately.
Notes: Serve with a glass of white wine.