What’s a girl to do, when the grocery delivery service adds an extra gross of onions to her order, and won’t take it back?

She makes french onion soup.

And in this case, I vary a little from the original to make it slightly less heavy. White wine, ‘cause duh, it’s my jam, chicken stock ‘cause my homemade is always on hand, and worcestershire sauce to ramp up the hearty…

Ingredients:

1 stick butter

6 onions, peeled, halved and thinly sliced

3 cloves of garlic, peeled and thinly sliced

6 sprigs of fresh thyme

1 tsp salt

1/2 tsp white pepper

1 1/2 Tbsp evoo

1 cup dry white wine (I use a buttery chardonnay here)

8 cups chicken broth

2 tsp worcestershire sauce

1 french baguette, thinly sliced in rounds

2 cups shredded jack cheese

finishing salt

Directions:

Preheat oven to broil.

Melt butter over stove on medium high, in a large dutch oven, until melted, but not browned. Add sliced onions, salt, pepper, thyme stalks, and garlic to butter, stirring occasionally. After 15 minutes add evoo.

Continue stirring every few minutes.

Once onions have begun to caramelize and are rich brown and melty (approximately 30 -45 minutes), add worcestershire sauce and white wine. Turn heat to high and add in chicken broth. Bring to boil.

Once boiling, turn down to simmer, and let flavors meld and broth reduce.

Place baguette rounds on a foil lined oven safe tray. Top rounds with shredded cheese and place in broiler until cheese starts to brown and bubble. Approximately 3 minutes - but watch it carefully as broilers can differ in temperature and cooking ability.

Ladle soup into bowls and top with broiled cheese toasts.