French Onion Soup
A classic. A recipe that never fails. This cheesy delight is great as an appetizer or even as a side of your meal. Don't worry, this recipe makes 5 servings so there's plenty to share - or not.
Servings: 5
Ingredients
- 4 lb onions (I used 4 sweet and 2 red onions)
- 1 tbsp butter
- 3 tbsp olive oil
- 1 cup dry sherry
- 7 cups beef stock
- 1 bunch thyme
- 1 baguette (sliced and toasted)
- 1 cup Gruyere cheese
- 1 stalk chives (diced for garnish)
Instructions
- Peel your onions and cut them all into thin slices.4 lb onions
- In a deep pot, add butter and olive oil. Once melted, add all of the onions.1 tbsp butter, 3 tbsp olive oil
- Start at medium-high heat for 20 minutes while stirring until the onions have shrunk more than half.
- Reduce heat to medium low while they continue to shrink and darken in color. This will take about an hour total.
- Once all the onions are soft, add in the dry sherry and let this reduce until none of the liquid is left.1 cup dry sherry
- Add in your beef stock and thyme. Keep it on a simmer at medium heat for 15 min.7 cups beef stock, 1 bunch thyme
- Using a ladle, pour the soup into oven-safe bowls.
- Add toasted baguette slices, and top with a lot more cheese on top until it is piled up to the top.1 baguette, 1 cup Gruyere cheese
- Place this in your broiler setting until the cheese and melted. Top with chives and get ready for that cheese pull picture!1 stalk chives
