It's been the coldest winter in decades, and what better way to warm up than with a hearty bowl of French onion soup! Even better – all of the ingredients are available here at the Market!
½ cup (1 stick) butter (Available at Hatville Deli, L. Halteman Family Country Foods, and Jonathan Best)
2 lbs yellow onions, halved and thinly sliced lengthwise (Available at Fair Food Farmstand, Iovine Brothers Produce, and OK Produce)
1 tsp. Kosher salt + more if desired (Available at The Head Nut)
1 tsp. freshly ground black pepper + more if desired (Available at The Head Nut)
8-10 sprigs fresh thyme leaves, chopped (Available at Fair Food Farmstand, Iovine Brothers Produce, and OK Produce)
6 cups broth (beef is traditional but chicken or vegetable will work too) (Available at Jonathan Best)
1 cup dry white wine (Available at Blue Mountain Vineyards)
1 French Baguette or Italian Ciabatta bread (Available at Market Bakery and Metropolitan Bakery)
3 cups Gruyere cheese, grated (Available at Downtown Cheese, Salumeria, and Valley Shepherd Creamery)
In a large heavy-bottom pot, melt the butter over low heat. Add the sliced onions, thyme leaves, salt, and pepper and continue to cook, stirring occasionally until the onions become a deep golden brown and very soft, about 30 minutes.
Add the white wine and scrape up any dry bits on the bottom of the pan, increasing the heat to a boil for 2 to 3 minutes. Add the broth and simmer for 30 minutes. Season the soup with salt, and pepper to taste.
Preheat the oven to 400F. Slice the bread, arrange on a baking sheet, and toast until crispy.
Pour the soup into 4 to 6 oven-safe crocks or bowls. Top with the toasted bread and a generous amount of grated Gruyere. Place the crocks or bowls under the broiler for 3 to 5 minutes, or until the cheese is melted and begins to brown.