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In a large stockpot, brown the beef and crumble apart. Set aside, reserving the juices.
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Melt the butter in the stockpot, add the sliced onions. Cook on medium high until just caramelized (but not burnt), about 15-20 minutes.
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Add carrots and celery. Cook until translucent, about 7-8 minutes.
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Add the garlic, thyme, oregano, white wine and french onion soup mix. Cook about a minute, until fragrant.
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Add the ground beef, bay leaf, beef stock, worcestershire and soy sauce. Taste and adjust broth according to desired flavor and consistency.
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Cook for 1-2 hours on low (you can also transfer to a crock pot at this point and make a slow cooker version!).
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Stir in 2 tbsp flour to thicken the soup.
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Toast the sourdough bread and chop into crouton size pieces. Add the croutons to each bowl and garnish with cheese.