French Onion Soup
- 1 stick unsalted butter
- 6 cups thinly sliced sweet onions (basic yellow or Vidalia)
- 1 TBS all-purpose flour
- 1/3 cup dry sherry (like from your local liquor store, not that "cooking wine" crap found on the vinegar aisle)
- 5 cups beef broth
- 6 springs fresh thyme, tied into a bundle with food-safe kitchen twine.
- 2 cups grated Gruyere cheese
- 12-16 1/4-inch thick baguette slices (basically you want enough bread slices to cover the top of your soup bowls)
- Kosher salt and pepper
- Olive oil spray, non stick spray, or other method to toast your bread
- In a Dutch oven, melt the butter over medium-low heat. Add the onions and a 1 TBS of water, and season them with about 1/2 tsp. of salt. Cook the onions, stirring occasionally until they caramelize, about 30-45 minutes. If the onions cook too fast, lower the heat so they don't burn.
- Add the flour and stir to coat the onions. Cook for 3 to 4 minutes, then add the sherry. Cook 1 to 2 minutes, then add the beef broth and thyme bundle. Bring to a low simmer, and cook 40 minutes, stirring occasionally.
- While the soup is cooking, spray your baguette slices on both sides with olive oil spray and season with a sprinkle of kosher salt and pepper. Toast the slices on both sides in a skillet over medium high heat.
- Preheat your broiler. Place your 4 soup bowls on a rimmed baking sheet. Remove the thyme bundle from the soup carefully, and test the soup for seasoning, adding salt and pepper if desired.
- Ladle the soup into the bowls, and arrange toasted baguette slices on top for full coverage. Sprinkle cheese evenly over each bowl (about 1/2 cup per bowl).
- Broil the soup until the cheese is brown and bubbly to your liking. Enjoy!