French Onion Soup
Feel good meal.
Ingredients
6 lbs of onions (I like a variety)
1 lb of gruyère cheese
1 lb of unsalted butter
7 cups beef broth
2 tablespoons dry sherry
1 teaspoon dried thyme
1 french baguette
olive oil
salt
Directions
Shave the onions on a mandolin, if possible, to create thin, even slices.
In an 8-quart stockpot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they become tender and translucent, about 20–25 minutes. Do not allow the onions to brown.
Add the beef broth, sherry, and thyme. Season with salt and pepper to taste.
Bring the soup to a gentle simmer and cook for 30 minutes, stirring occasionally to allow the flavors to meld. While the soup is simmering, preheat the oven broiler.
Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the hot soup into oven-safe crocks or bowls, filling each about three-quarters full.
Place 1–2 slices of toasted French bread or baguette on top of the soup in each bowl. Generously cover the bread with shredded or sliced Gruyère cheese.
Arrange the bowls on a baking sheet and place them under the broiler for 2–5 minutes, or until the cheese is melted, bubbly, and golden brown.
Carefully remove the bowls from the oven and allow them to rest for 2–3 minutes before serving. Garnish with sherry, additional fresh thyme, if desired, and serve immediately.
