FRENCH ONION SOUP {martha stewart}

By grinder

Ingredients

• 1/2 lb. bacon, cut in chunks
• 3 lb. thin sliced onion, at least 1 sweet
• 2 tablespoons fresh thyme
• 8 cups beef stock
• 1/2 cup dry vermouth
• 1 tablespoon kosher salt
• Fresh ground black pepper
• Dry sherry
• Gruyere cheese
• Toasted bread

Preparation

Step 1

In heavy dutch oven, fry bacon until crisp. Remove from pan, Sauté onion in bacon grease about 40 minutes. Add thyme to onions. Add vermouth to deglaze pan. Add salt and pepper, stir until vermouth evaporates. Add beef stock, bring to a boil and simmer 30 minutes.

Cut bread into ½” slices and toast.

In soup bowls; put ½ teaspoon dry sherry, 1 slice toast, bacon and ladle soup over top and top with gruyere cheese. Place under broiler to melt and brown cheese. Sprinkle with a little thyme and serve with more toast.