French Onion Soup

By pjdriessn

Ingredients

• 1/4 cup butter
• 6 medium vidalia onion, thinly sliced
• 1 teaspoon salt
• 2 bay leaves
• 1 sprig thyme
• 1 cup sherry
• 3 tablespoons brady
• 6 cups low sodium beef stock
• Croutons
• 4 slices challah/egg bread, 0.5 inch thick, cut to fit soup bowls
• 1 tablespoon olive oil
• salt
• 4 slices cheddar cheese, 0.125 inch thick

Details

Servings 4

Preparation

Step 1

1.In a medium sized, heavy bottomed pot melt butter over medium heat. Add onions, salt, bay leaves and thyme. Cook until onions are softened and start to colour. Reduce heat to medium-low and continue cooking until onions are very soft and are a dark golden brown, about 45 minutes in total.
2.Add sherry and brandy and allow liquid to reduce slightly, 2-3 minutes. Add beef stock and continue to simmer for another 5-7 minutes. Season to taste with salt and pepper.
3.To prepare croutons, preheat oven to 350 F. Lightly brush challah slices with olive oil and season each side with salt. Toast in preheated oven until lightly golden, 2-3 minutes per side.
4.To serve soup, preheat broiler. Bring soup to a simmer. Ladle soup into 4 ovenproof bowls, leaving ½ inch at top. Place croutons on top of soup. Top with cheese. Broil until the cheese is melted and bubbling.