SOUP: French Onion with Reishi Broth

Inspired by Rye Goods Co. Reishi Mushroom Immune Boosting Broth, we made French Onion soup with Herbes de Provence and loved it - your turn!

1/4 cup unsalted butter (French butter from TJoe’s is our fave)
4 med yellow sweet onions, sliced (Maui onions, if available, diced)
1 tsp Spice & Tulips Herbs de Provence
2 cloves garlic, minced
1/3 cup dry white wine
6 cups beef stock (we have used Rye Goods stock and loved it!)
3 sprigs fresh thyme
1 bay leaf
2 tsp white wine vinegar (optional)
French Picnic salt
Freshly ground black pepper, to taste
French baguette

Melt butter in a large stockpot medium heat. Add onions, and cook, stirring often, reduce heat to low-med, until onions are a deep golden brown and caramelized, about 20- 25 minutes.

Add the 1 tsp Herbs de Provence. Stir in garlic until fragrant, about 1 minute.

Stir in wine, scraping the bottom of the stockpot and cook two more minutes.

Add the beef stock, thyme and bay leaf.

Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes.

Remove and discard thyme sprigs and bay leaves.

Stir in white wine vinegar.

Season with French picnic salt and pepper, to taste.