Ingredients Jump to Instructions ↓

  1. 5 cups yellow onion s

  2. 6 tablespoons butter

  3. 1 quart of vegetable or chicken stock

  4. 3 tablespoons dry white wine

  5. 1/2 teaspoons dry mustard dash of thyme few dashes of white pepper salt to taste (1-2 teaspoons)

  6. 2 small cloves garlic crushed

Instructions Jump to Ingredients ↑

  1. Cook the onions and garlic, lightly salted in the butter in a kettle. Cook them until very-but-not-too brown. Use medium heat to cook them gradually. Add mustard and thyme. Mix well. Add remaining ingredients. Cook slowly, covered at least 30 minutes. Serve topped with croutons* and grated Swiss cheese. *Make your own croutons by sauteing diced (1 inch cubed) bread (rye or herbed) in garlic butter. Spread cubes on a tray and toast for 15 minutes in a 325 degree oven.


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