Ingredients

• 1 stick unsalted butter
• 1 & 1/2 pounds sliced sweet onions
• 1 & 1/2 pounds sliced red onions
• 1/2 pound sliced leeks
• 1/2 pound sliced green onions
• Kosher salt and freshly cracked black pepper
• 2 cloves garlic, minced
• 2 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 quarts chicken stock
• 1/2 cup heavy cream
• 2 large pretzel rolls, sliced ¼”
• 1 pound gruyere cheese, shredded
• Fresh thyme leaves, to garnish

Instructions

In a large pot, melt the stick of butter over medium-high heat. Add the sweet onions, red onions, leeks, and green onions. Season with a good pinch of salt and a few cracks of pepper.

Lower the heat to medium and sauté the vegetables until soft, about 25-30 minutes.

Stir in the garlic, Dijon mustard, Worcestershire sauce, thyme sprigs, and bay leaves. Cook for another minute or two.

Pour in the chicken stock. Bring to a boil and then reduce to a simmer. Simmer the soup for 30 minutes. Stir in the heavy cream and heat through. Season with salt and pepper to taste.

Heat the oven to 400°F. Ladle the soup into oven-safe soup bowl. Top each one with two slices of pretzel roll and a heaping mound of gruyere cheese. Place the soup bowls onto a sheet pan.

Turn the oven to high broil. Transfer the sheet pan to the oven. Broil the soups until the rolls have crisped and the cheese has melted (just a minute or so; be careful not to burn).

Serve immediately. Garnish with fresh thyme leaves and freshly cracked black pepper.

Recipe by The Original Dish