French Onion Soup

By rnrunner26

Ingredients

• 6 TBS butter
• 8 med onions, sliced thinly
• 4 thyme sprigs, leaved stripped
• 1/2 cup sherry
• 4 cups brown chicken stock
• 2 cups veal stock
• salt and pepper
• French Bread Croutons
• 2 cups grated Gruyere Cheese

Preparation

Step 1

In large saucepan or Dutch ovn, add butter and melt over medium heat. Add the onions and lower the heat to medium low. Add the thyme leaves and cook, stirring frequently, until the onions start to turn golden brown, about 25 minutes. Add the sherry and cook until the sherry is almost completely evaporated and the onions are brown, about 15 minutes.

Add the stocks an bring to a boil. Lower the head to a simmer and simmer 30 minutes. Season to taste with salt and pepper. Preheat oven to 450.

Ladle the soup into 8 ovenproof bowls. Place the soup bowls on a sheet pan. Place the croutons on top of the soup to cover. Top each bowl with 1/2 cup grated cheese. Place in the oven andcook until cheese is golden and bubbly, about 10 min.