French Onion Soup

By danaheller

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Ingredients

• 8 tbs (1 stick) unsalted butter
• 6 onions, sliced thin
• 3 shallots, minced
• 8 cups beef broth or vegetable broth
• 1/4 tsp fresh thyme, minced
• 1/2 cup sherry
• salt and pepper to taste
• 1 baguette, sliced into 1/2-inch-thick rounds
• 2 cups grated Gruyere cheese

Preparation

Step 1

Preheat oven to 400 degrees. In a large saucepan, heat the butter. Add the onions and shallots and cook gently, sweating them uncovered over low heat for about 30 minutes, stirring occasionally. Increase the heat to high and brown the onions, uncovered, for about 5 minutes. Add the broth, thyme and sherry and season with salt and pepper. Cover and cook over medium heat for 1 hour, stirring occasionally.
Toast the bread slices in the oven until slightly brown, but not too hard. Set aside.
Heat the oven for broiling. Place the onion mixture into a terrine or oven-proof soup dish (or individual crocks). Float the toasted bread slices over the soup and cover with the grated cheese.
Place in the oven and broil until the cheese is brown and bubbly. Serve immediately.