Saverne French Onion Soup

• 3 TBS Butter
• 3# Onions peeled and thinly sliced (use a mixture to achieve best flavor)
• ½ tsp Kosher Salt
• 8 Cups Beef Stock
• 1 cup Dry White Wine
• 2 TBS Sherry
• 2 TBS Flour
• 1 cup Saverne Black Pepper & Lemon or Classic Sauerkraut
• 1 TBS soy sauce
• 1 Baguette (sliced ½ inch thick 12 slices)
• 6 slices Swiss Cheese
• ½ cup grated Gruyere Cheese
• Salt and Pepper to taste

Directions for Soup

• Melt butter in heavy Dutch oven overmedium heat.  Add onions and ½ tsp salt,stir to combine.  Cover and let onionssoften for 4-6 minutes
• Remove lid and let onions caramelizeover medium low heat, stirring occasionally. Adjust heat as needed if onions are browning too quickly, this shouldtake 45-75 minutes.  Additionally, ifonions begin to stick add ½ cup water and stir to combine.
• Once onions are caramelized, addflour.  Stir to combine and cook for 3minutes.
• Add wine and cook until reduced by half,add beef stock, and bring to simmer.
• Simmer over medium low heat for 30-45minutes until liquid is reduced by 1/3.
• Add sauerkraut, soy sauce and cook for10 more minutes
• Add sherry and adjust seasoning
• Ladel soup into oven safe crocks orbowls placed on a baking sheet, float 2 croutons on soup then place a slice ofcheese on top of crouton and sprinkle with 1 TBS gruyere cheese. Broil soupunder the broiler on low until cheese is golden and melted.  Serve immediately

Directions for Croutons

• Preheat oven to 350 degrees
• Brush sliced baguette with olive oil and bake for 12-18 minutes, until crisp.  Remove from oven and cool