French Onion Soup

• Produce

  • 2 Bay leaves
  • 1 Garlic clove
  • 4 sprigs Thyme
  • 8 Yellow onions, medium

• Canned Goods

  • 10 cups (2,500 ml beef stock

• Baking & Spices

  • 1 Pepper, Freshly cracked
  • 2 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 French baguette, day old

• Dairy

  • 1 tbsp Butter
  • 3 cups Gruyere cheese

• Beer, Wine & Liquor

  • 1/4 cup Sherry, dry

Found on entertainingwithbeth.com

Description

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 tbsp (15 g) of butter
• 8 medium yellow onions, sliced thinly into half moons
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) sugar
• ¼ cup (60 ml) dry sherry
• 10 cups (2,500 ml) beef stock
• 4 sprigs Thyme (tied with butcher string) + 1 tbsp for garnish
• 2 Bay leaves
• 1 garlic clove minced
• 1 tsp (5 ml) salt
• freshly cracked pepper
• 1 day old French baguette (sourdough works well) cut into ½ inch slices
• 3 cups (300 g) Gruyere cheese

Directions

• Place olive oil and butter in a Dutch oven or large soup pot. Add onions, salt, and sugar. Cook uncovered on medium high heat, stirring occasionally until onions turn golden brown and caramelized. 20-25 mins.
• Add sherry to onions and cook 1 min until alcohol evaporates. Add beef stock, thyme, bay leaves and garlic.
• Simmer covered for 10 mins to allow flavors to marry.
• Preheat oven to the broil setting. Ladle out soup in heat safe, shallow bowls. Place on a rimmed cookie sheet. Top each soup with 2 slices of bread, and ½ cup (50 g) of cheese sprinkled on top.
• Place soups under the broiler until cheese is bubbly and golden brown. Garnish with fresh thyme and serve on a plate.