It’s strange how I tend to forget about French onion soup for the family. I suppose mostly because there are mixed feelings about the onion part. I love it, and the rest of the family tends not to.

But this recipe is one I am going to put on this week’s menu – served with a day-old artisan loaf. (Wine of course for me)

INGREDIENTS

• 6 tablespoons salted butter
• 4 medium yellow onions, thinly sliced
• 1 1/4 cups dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 3 cloves garlic minced or grated
• 2 cups cremini or wild mushrooms, sliced
• 2 tablespoons fresh thyme leaves
• 2 tablespoons chopped fresh sage
• 1 teaspoon honey
• 6-8 cups low sodium chicken or vegetable broth
• 2 teaspoons Worcestershire sauce (or soy sauce)
• 2 bay leaves
• kosher salt and black pepper
• 1/2 cup heavy cream
• 6 slices french bread
• 2 cups shredded Gruyère cheese (Munster Cheese or Havarti for me) –
• (click here for the full recipe how to)