French Onion Soup for 2

By lorik

Look for small or demi-baguettes in the bakery section of your supermarket. Three onions weigh about 1 1/2 pounds.

Ingredients

• 3 onions, halved and sliced thin
• Salt and pepper
• 2 tablespoons unsalted butter
• 1/2 teaspoon brown sugar
• 4 tablespoons water
• 3 tablespoons dry sherry
• 3 cups chicken broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 4 (1/2-inch-thick) slices baguette
• 2 ounces Gruyère cheese, shredded (1/2 cup)

Preparation

Step 1

1. Combine onions and 1/2 teaspoon salt in bowl and microwave, covered, until fully softened, about 10 minutes; drain. Melt butter in large saucepan over medium-high heat. Add onions, sugar, and 1/4 teaspoon pepper and cook until onions are golden brown, stirring occasionally, about 12 minutes.

2. Add 2 tablespoons water and cook until nearly evaporated, scraping up any browned bits, about 3 minutes. Add remaining 2 tablespoons water and cook until onions are brown, scraping up any browned bits, about 3 minutes. Stir in sherry and cook until evaporated, about 2 minutes.

3. Stir in broth, thyme sprigs, and bay leaf. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes. Discard thyme sprigs and bay leaf and season with salt and pepper to taste.

4. Meanwhile, adjust oven rack 6 inches from broiler element and heat broiler. Arrange baguette slices on parchment paper–lined baking sheet and broil until deep golden brown, 1 to 2 minutes per side. Remove bread from oven and divide cheese evenly among slices; broil until melted and bubbly, 2 to 4 minutes.

5. Ladle soup into bowls and place 2 baguette slices in each bowl. Serve.