Three-Cheese French Onion Soup

Ever since I went on my first low-carb diet five years ago, onion soup has been a repeat performer on my list of all time favorite liquid-based foods. (And, yes, I really do have such a list. No, you may not see it.) When I lived in Germany, I couldn't seem to find it anywhere. Perhaps that has something to do with its French origin, or maybe the Germans just can't get behind a good oniony soup covered in melted cheese...I'm voting for the former. I did manage to finally find it in the Netherlands, where it's known as uiensoep (roughly pronounced oo-een-zoop), but I digress. The whole point of this story is that I had to learn to make it myself. This is the result of years and years of tweaking what started out as a pretty good recipe. One I have to keep pulling out because no one in this blasted country seems to know how to make it. Enjoy.

Three-Cheese French Onion Soup

Serves: 4-6, depending on portion sizes

Ingredients:

• 1/2 stick unsalted butter
• 3 tablespoons olive oil
• 2 garlic cloves, smashed
• 3 large onions, or 5 medium ones, halved and sliced
• 1/2 cup dry white wine (like a pinot grigio)
• 2 tablespoons fresh thyme
• 2 small bay leaves, or 1 large one
• 32 ounces beef stock
• 5-6 dashes Worcestershire sauce
• 1 teaspoon Nature's Seasoning (optional)
• Salt and Pepper to taste

• French bread, sliced into half-inch pieces on the bias, and baked at 300 degrees Fahrenheit for 20 minutes until dry and hard. Or just use old bread.
• Gruyere, Provolone and Parmesan Cheese

Directions:

Melt the butter and olive oil together in a medium to large saucepan over medium heat. Add onions and garlic, salt liberally, and allow to soften 5-10 minutes.

Turn the heat up to high for a few minutes and then add the wine, thyme (either on the stems or stripped off) and the bay leave(s). Allow to boil while stirring to get any crusty bits off the bottom of the pan.

Add beef stock, Worcestershire and Nature's Seasoning and bring to a boil and then turn down to a simmer and cook for 20 minutes.

Note: If you can't find Natures seasoning, just add in a little extra garlic powder, onion powder, a pinch of sugar and more pepper.

Taste for seasoning and add more salt and pepper if desired.

Ladle soup into oven-proof ramekins, lay one or two pieces of bread on top and then cover with the three cheeses. Broil in a hot oven or under a salamander until cheese is brown and bubbly.