Onion Soup

By arthurlemay

Quick and easy.

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 6 onions, thinly sliced
• salt and pepper to taste
• 2 tablespoons fresh thyme, chopped
• 1 bay leaf
• 1/2 cup sherry
• 6 cups beef stock
• 4 slices French bread, thickly sliced and toasted
• 2 1/2 cups Gruyere cheese, shredded

Details

Servings 4
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Heat a large, heavy saute pan, over medium-high heat. Add oil and butter to the pan. Add the onions and season with the salt and pepper.Add 2 teaspoons of the chopped thyme. Cook the onions for 15-20 minutes, stirring often, until tender, and caramel colored.Add the bay leaf and the sherry to deglaze the pan drippings. Add the beef stock and bring to a boil. Reduce heat to a simmer and continue cooking for 10-15 minutes.

Preheat boiler to high.

Place 4 deep soup bowls on a baking sheet. Ladle the soup into the bowls. Float toasted bread on top of the soup and cover it with a mound of the Gruyere cheese. Sprinkle the remaining copped thyme on the cheese and place baking pan with the soup bowls under the broiler until cheese melts and bubbles.

Serve immediately.