French Onion Soup | Tiffany Bee

Ingredients

• 2 Tbsp canola, safflower, or grapeseed oil
• 4 pounds white or yellow onions, peeled & sliced to roughly 0.5″ thickness (roughly 5-6 large onions)
• 1/4 tsp baking soda
• 1 Tbsp water
• 1 tsp Kosher salt
• 2 Tbsp ghee or salted butter
• 5 cloves of garlic, crushed
• 2 cups enoki or crimini mushroom, roughly chopped
• 1 Tbsp herbs de Provence
• 3 tsp thyme, stemmed
• 3 Bay leaves
• 1 Tbsp Worcestershire sauce
• 1 cup dry white wine (or Riesling), cooking sherry, or light beer
• 10 cups water
• 2 Tbsp of concentrated vegetable stock (such as Better Than Bouillon)
• Salt & pepper to taste
• 1 Tbsp butter
• Gruyère cheese, sliced to roughly 1/2″ thickness
• Sourdough bread or baguette, sliced to fit ramekins