French Onion Soup

Ingredients:

*The number of bowls you want to make directly correlate to the number of onions.4 bowls = 4 onions. This recipe is for 4 bowls, so adjust as needed.

• 4 Yellow Onions

• 1 (32 fl oz) Vegetable Broth (You’ll need 3 out of the 4 cups)

• 1 1/2 tablespoons Minced Garlic

• 1 - 1 1/2 bunches of Fresh Thyme

• 1 stick of Kerrygold Garlic Herb Butter (you’re only using 4 tablespoons of it)

• 2 tablespoons Vinegar

• 2 tablespoons Soy Sauce

• 4 tablespoons Flour

• 1 baguette, sliced.

• 1 bag of Swiss & Gruyere blend

Directions:

1. Preheat the oven to 450 degrees

2. Peel and cut your onion in half. Slice it.

3. In a large dutch oven pot, heat some olive oil on medium. Add the sliced onions.

4. While the onions are cooking SLOWLY (this is key!) prep the other ingredients. Pick the Thyme of the stems. Have the Butter, Vinegar, Soy Sauce, Flour and vegetable broth measured out and set aside your dutch oven.

5. Once your onions are clearly caramelized (about 20 minutes, or more, depending on how many onions you have, etc) add your 1 1/2 tablespoons of garlic and 1- 1 1/2 bunches of Thyme (personal preference of how much you want!). Cook for 2-3 minutes.

6. Next add 2 tablespoons of Vinegar & 2 tablespoons of Soy Sauce. Stir and cook until the liquid looks like it has mostly cooked off.

7. Add 4 tablespoons of Garlic Butter and stir until melted and combined.

8. Add 4 tablespoons of Flour. Cook for 1-2 minutes until it is thoroughly combined.

9. Carefully add your 3 cups of Veggie Broth. Stir until slightly thickened and combined. Turn off the heat.

10. Place your oven safe ramekins on a sheet pan. Evenly divide the soup among the bowls.

11. Take your sliced baguette and use enough pieces to cover the top of the bowls.

12. Top with the shredded Swiss/ Gruyere mix.

13. Pop into the oven for 4-6 minutes, or until the cheese is melted. If you prefer it brown and crispy, hit it with a broil for 2-3 minutes. Just watch it!