German Onion soup,
4 cups onion slices
2 Tbls. butter
3/4 cup dry white wine,
(If you don’t want to use wine, you could use apple juice, or Apple Cider)
4 cups Beef Stock (I used a vegetarian beef flavor broth)
2 sprigs Thyme
2 bay Leaves
Pinch of grated nutmeg
salt and pepper to taste
French bread sliced, and toasted
Gruyere or Gouda cheese
Saute the onions in butter, about 15 – 20 minutes to a golden brown, stirring occasionally. Then add the wine, broth, thyme & bay leaves.
Bring to a boil, reduce heat and simmer 20 minutes. Grate some nutmeg into the soup. Adjust seasoning of salt and pepper.
I think I would add a touch of garlic to the recipe. and if you don’t like the thyme or bay leaves, leave one out.
Serve with the french toasted bread with toasted cheese. I just baked the bread slices in the hottest (525*) oven for about 10 minutes, Keep an eye on them as you don’t want to burn it.
