FRENCH ONION SOUP
About 6 cups; 4 servings
Heat in a soup pot over medium heat until the butter is melted:
- 2 tablespoons butter
- 2 tablespoons olive oil
Add and stir to coat:
- 5 onions, thinly sliced
Cook, stirring occasionally and keeping an eye on the onions so they do not scorch. As soon as they start to brown, about 30 minutes, reduce the heat to medium-low and continue to cook, stirring frequently, until they are a rich brown, about 1 hour. Stir in:
- 2 tablespoons dry sherry or Cognac
Increase the heat to high and cook, stirring constantly, until the sherry has evaporated. Stir in:
- 4 cups Brown Beef Stock, Beef Broth, Brown Poultry Stock, or Brown Vegetable Stock
- 4 sprigs thyme
- 1 bay leaf
Bring to a boil, then reduce the heat, partially cover, and simmer for 20 minutes. Season with:
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Place 4 broilerproof soup bowls or crocks on a baking sheet. Ladle the hot soup into the bowls and top each with:
- Two 1-inch-thick slices French bread, toasted (8 slices total)
Sprinkle each bowl with:
- 3 tablespoons grated Gruyère or Swiss (¾ cup or 3 ounces total)
Broil until the cheese is melted and browned.