French Onion Soup

By Wewah

From a now-closed restaurant, "Herve' Restaurant & Wine Bar"

Ingredients

• 2 1/2 red onions
• 2 yellow onions
• 2 c. shallots
• 1/2 bunch scallions
• 3 T crushed garlic
• 3 T vegetable oil
• 1 gallon beef stock
• 1/8 bottle cream sherry
• 1 large pinch of oregano
• 1 1/4 oz Pommery mustard
• Cornstarch

Preparation

Step 1

Carmelize all vegetables in oil
Deglaze with half of the sherry
Add the beef stock and oregano
Bring all to a boil
Add the other half of the sherry
Simmer for 2 minutes
Thicken slightly with cornstarch
Remove from heat
Add mustard just before serving