Caramelized Onion Soup

By sdubbs

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 3 pounds large yellow onions (6 to 8 onions), thinly sliced
• 1 teaspoon minced garlic
• 1/2 tablespoon dried thyme or 8 sprigs fresh wrapped in cheesecloth
• 1 cup dry sherry
• 6 cups warm Beef Broth or store-bought beef stock
• 3 cups warm Chicken Broth or store-bought chicken stock
• 2 dried bay leaves
• 1 tablespoon Worcestershire sauce
• Salt and freshly ground black pepper to taste
• Garlic Toast
• 12 ounces to 1 pound Gruyere cheese, cut into 12 to 16 slices

Details

Servings 6

Preparation

Step 1

Melt the butter in a large saucepan over medium heat. Add the onions, garlic, and dried thyme (if using fresh thyme, add after the liquid is added). Saute for about 15 minutes, stirring frequently, until the onions are golden brown and caramelized. Add the sherry and deglaze the pan, scraping the bottom of the pan with a wooden spoon to remove all of the solids. Cook for 3 minutes and then add the warm beef and chicken broths. Add the bay leaves and Worcestershire sauce and bring to a boil. Reduce the heat to low and simmer for 25 minutes longer. Adjust the seasoning with salt and pepper and remove the bay leaves.

Preheat the broiler.

Ladle the soup into ovenproof soup bowls. Top each bowl with a garlic toast and 2 slices of Gruyere. Place the bowls on a baking sheet, transfer to the broiler, and cook until the cheese is melted and bubbly, 3 to 5 minutes.