French Onion Soup

Ingredients:

• 2 tbsp, il Fustino Mission Extra Virgin Olive Oil
• 1 tbsp, unsalted butter
• 1/2 tsp, kosher salt
• 4 cups, beef stock
• 1/2 cup, dry white wine
• 1 tsp, Worstershire Sauce
• 1 tbsp, il Fustino Classique Balsamic
• 1 tbsp, flour
• 1/2 tsp, black pepper
• 2 sprigs, fresh thyme
• 1, bay leaf
• 6-8, baguette slices
• 3/4 cup, grated gruyere

Directions:

Slice onion into thin uniform slices. In a dutch oven over medium heat, add in EVOO and unsalted butter. Once oil is heated and butter is melted add in sliced onions and season with kosher salt. Stir and cover, let onions cook over medium heat for 5 minutes. Remove lid and let onions caramelized until deeply golden brown, if onions are cooking too quickly reduce heat to low. Continue to stir onions while they caramelize, this process should take an hour.

Once onions are caramelized, warm beef stock over low heat in a separate saucepan.

While the broth is warming, add the white wine, Worstershire and balsamic to the onions, let cook for about 5 minutes. Add flour and cook for another minute or two.

Slowly ladle in warm beef broth into the onions. Add pepper, bay leaf and fresh thyme. Let simmer for 30 minutes. Taste and adjust seasoning to your liking.

Toward the end of the cooking time, heat the broiler. Ladle some of the soap into ovenproof ramekins (we used mini dutch ovens). Top each bowl with a few slices of bread to cover the top, sprinkle with gruyere and broil until cheese melts and starts to brown.

Serve and enjoy!