French Onion Soup

By Morganp9661

I got this one from the Sun Herald.

Ingredients

• 3 Tablespoons Olive Oil
• 1/4 lb. Butter
• 8 yellow onions, cut in half, then sliced 1/4 " thick
• 1 cup White Wine
• 1 cup Sherry
• 3 sprigs Thyme
• 1 Bay Leaf
• 1 Tablespoon Peppercorns
• 1 quart Chicken stock
• 2 quarts Beef Stock
• Salt /Pepper
• Sliced Baguette
• Olive Oil
• Emmenthal Cheese, shredded ( Swiss Cheese)
• Chives, garnish

Details

Servings 10

Preparation

Step 1

Heat butter and oil in a large heavy bottomed soup pot. Add onions and cook, stirring occasionally, until caramelized.
Add white wine and sherry, bring to a boil, then reduce heat and simmer until reduced by half.
Tie Thyme, Bay leaf and peppercorns in a square of cheesecloth to make sachet. Add, along with the stocks; simmer for 1 hour. Remove sachet and season to taste.
Preheat oven to 350 degrees. Brush baguettes slices with olive oil, sprinkle with salt and pepper and bake until crispy, 10 to 15 minutes.
To serve; fill warm soup bowls with soup, float two baguette croutons on top and add a generous sprinkling of cheese. slide under broiler and cook until cheese melted and caramelizes. Garnish with chives.