French Onion Soup - butter

Method

• In a large pot, add the butter and heat over medium high heat.
• When it is hot and the butter has melted, add the onions and season with salt; mix well ensuring the onions are coated in the butter.
• Continue sauteing at this temperature until you see the onions are starting to brown (about 10 minutes).
• When the onions are starting to brown, drop the heat to low and allow them to caramelize for about 30 minutes, up to an hour.
• When the onions are a deep brown colour, turn the heat up to high and add the garlic, sauteing for about 30 seconds and being careful to not let it burn. Add the wine and thyme.
• Deglaze the pot by scraping the bottom with a wooden spoon to release any flavours that may be trapped there.
• When the wine has cooked down (about 30 seconds to a minute) add the stock and drop the heat to low. Let the soup simmer for at least 20 minutes, up to an hour.
• Toast the baguette slices using your preferred method then set aside.
• Preheat your broiler.
• After the soup has simmered for at least 20 minutes, taste and adjust seasoning and remove the thyme stems.
• When the soup is ready and the baguette slices are toasted you can assemble your soup. Ladle the soup evenly across 4 oven-safe bowls, then top the stock with some of the baguette slices (I was able to fit 3 pieces per bowl).
• Top the bowl with the Havarti slices and then top the Havarti with the Swiss cheese slices.
• Place all bowls on a baking sheet and then place them under the broiler until the cheese has melted and is slightly browned and bubbling (about 3 minutes).
• Serve immediately but be careful because it is hot!
• Notes:
• 1. Feel free to use vegetable or chicken stock in place of beef stock.
• 2. Traditionally you should use Gruyere or Swiss cheese but I really like the creaminess of the Havarti, plus I had it on hand!