Classic French Onion Soup

• Produce

  • 2 Bay leaves
  • 2 cloves Garlic
  • 1 tbsp Thyme, fresh leaves
  • 1 Thyme, leaves
  • 2 White onions, large

• Canned Goods

  • 8 cups Beef stock, hot

• Baking & Spices

  • 1 Black pepper
  • 1 Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 4 tbsp Canola oil

• Bread & Baked Goods

  • 1 Slices French baguette

• Dairy

  • 4 tbsp Butter, unsalted
  • 2 cups Gruyere cheese

• Beer, Wine & Liquor

  • 1 cup Sherry, dry

• Other

  • 3 Extra-large vidalia (or sweet onions, quartered and sliced thinly

Found on thecozyapron.com

Description

Ingredients

• 4 tablespoons unsalted butter
• 4 tablespoons canola oil
• 3 extra-large vidalia (or sweet) onions, quartered and sliced thinly
• 2 extra-large white onions, quartered and sliced thinly
• 1 tablespoon sugar
• Salt
• Black pepper
• 2 cloves garlic, pressed through garlic press
• 1 tablespoon fresh thyme leaves
• 2 bay leaves (dried is what I used)
• 1 cup sherry (dry, not sweet)
• 8 cups beef stock, hot
• Slices French baguette, toasted (about 8-12 slices, depending on the size and the serving amount)
• 2 cups shredded gruyere cheese
• Thyme leaves, for garnish

Directions

• (*Once you slice the onions, you will have a “mountain” before you, and you may be nervous that it seems like a ridiculous amount of onions, but trust me—once they caramelize down, there will only be about 1/3 of the original amount, if even that much. So don’t panic! You need ’em all!)
• -Place a very large pot over medium-high heat, and add in the butter and the oil; once melted together, add in the “mountain” of sliced onions (lol!) and stir to get them situated in the pot; cook them, stirring every few moments, until they begin to soften and wilt down, about 15 minutes.