French Onion Soup I Recipe


Everyone has their own ways of making French Onion Soup, this one uses Dry Sherry.


Ingredients:

3 Tbsp. Unsalted Butter, cut into pieces

6 large Yellow Onions, halved and into 1/4” slices

Salt & Pepper

2 Cups Water

1/2 Cup Dry Sherry

2 Cups Beef Broth

4 Cups Low-Sodium Chicken Broth

1 Bay Leaf

6 Sprigs Fresh Thyme, died with kitchen twine

1 small Baguette, cut into 1/2” slices

8 oz. Gruyère Cheese, shredded


Preheat the oven to 400 degrees F, and make sure the oven rack is in the lower-middle position.


Directions:

In a large Dutch oven, generously spray with nonstick cooking spray.  Add the onions, butter, and 1 tsp. of salt.  Cook for 1 hour, covered in the oven.


Remove the pot from the oven, stir and scrap the onions off the bottom and sides and put the Dutch oven back in the oven with the lid slightly ajar, and cook for another hour and a half to 45 minutes, stirring and scrapping again after the hour marker.


Remove the pot from the oven and place on the stove over medium-high heat.  Cook onions, stirring and scrapping until the liquid evaporates and the onions are brown, usually 15 to 20 minutes.  If they are browning too quickly you can reduce the heat to medium.  Continue to cook until the bottom of the pot is coated with a dark crust, about 7 minutes, making sure to stir.


Pour in 1/4 of a cup of water, scraping the bottom to loosen the crust and cook until the water evaporates, about 8 minutes.  Repeat the process 2 or 3 more times, until the onions are very dark brown.  Pour in the sherry and cook until the sherry evaporates, about 5 minutes.


Stir in the beef and chicken broths, 2 cups of water, bay leaf, thyme, and a 1/2 tsp. of salt, making sure to scrap up any of the crust on the bottom and sides of the pot.


Increase the heat to high, and let it simmer.  Then reduce the heat to low, cover the pot, and let simmer for 30 minutes.  Remove and throw away the herbs, and season with salt and pepper.


While the soup is simmering, lay the baguette pieces out on a baking sheet and bake in the oven at 400 degrees F for 10 minutes.


Use individual broiler safe crocks, and lay them out on a baking sheet.  Ladle in 1 and 3/4 cups of soup into each.  Top each crock with a few slices of the baguette and evenly sprinkle on the cheese.  Broil in the oven for 3 to 5 minutes or until the cheese is melted and bubbly around the edges.  Let it cool for 5 minutes before serving.


And Enjoy!


Yield:  6 servings

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