Shaw’s Recipes from our kitchen to yours

Shaw’s French Onion Soup
Serves 8
4 T. butter
5 large yellow onions, sliced
1 bay leaf
2 sprigs fresh thyme
¼ cup dry white wine
8 cups chicken stock
1 baguette
2 Garlic cloves
6 T. Butter, melted
~ ½ cup Parmesan, grated
12 slices Aged Swiss cheese (Emmenthaler is what we use)
Melt the butter in a large pot over medium-low heat. Add the onions and cook 1 hour or more or until the onions are dark brown. Add the bay leaf and thyme and wine and let the wine cook a couple of minutes. Add the stock and bring to a boil. Turn down to a simmer and cook 30 minutes. Taste and season.
Meanwhile slice the baguette into round slices about ½-3/4 inch thick. Rub with a garlic clove and brush with melted butter and sprinkle with a little parmesan. Bake in a 375 oven until browned lightly and crisp.