Not quite French, but still good
3 large onions, cut into rings
2 cloves garlic, minced
4 cups broth
2 TBS wine- I like rose, but either white or red will work!
7 button mushrooms
thyme, rosemary, salt and pepper to taste
1/4 cup vegetable oil or butter
To make it French:
toasted pieces of bread
slices of Swiss cheese
Saute onions and mushrooms in butter or oil until caramelized. Add in garlic, thyme and rosemary. Deglaze the pan with the wine, and then add in the broth to the desired consistency. Add salt and pepper. If you'd like to make this a hearty onion soup, add in some chopped kale at the end for added fiber and texture.
If you'd like to make this soup French, simply ladle it into oven-proof ramekins, top with a layer of toasted bread, then with a layer of sliced cheese. Place under the broiler until the cheese is bubbly.