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BETH'S FRENCH ONION SOUP
Serves 8-10 as a first course
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
METHOD:
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 1/2 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.
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