Onion Soup, French

By arthurlemay

Ingredients

• 6 tablespoons butter
• 8 onions, thinly sliced
• 4 thyme sprigs, leaves stripped
• 1/2 cup sherry
• 4 cups beef stock
• 2 cups veal stock
• salt and pepper to taste
• 2 cups croutons
• 2 cups Gruyere cheese, grated

Details

Servings 8
Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

Melt the butter in a dutch oven or large saucepan 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 15-20 minutes.

Add the stock and bring to a boil. reduce the heat to low and simmer for 30 minutes. Season to taste with salt and pepper.

Preheat broiler on low setting.


Ladle the soup into 8 oven-proof soup 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 Gruyere cheese. Place in center of oven and cook until the cheese is golden brown and bubbly, about 10 minutes.

Serve immediately.