FRENCH ONION SOUP
from my LTC class, Paris Bistro
4 lbs. onions
3 oz. butter
1 T. fresh thyme
1 1/2 cup dry sherry
3 quarts stock, must NOT be carton, can nor cube 😄 see brown stock recipe
salt and pepper to taste (don't be shy)
1 lb. gruyere cheese
4 lbs. onions, peeled & cut in half( quarter-inch thick)
In a heavy dutch oven (such as a le creuset), Slowly caramelize the onions with butter & thyme (this will take about 50 minutes)
Deglaze the onions with dry sherry. Reduce by one half.
Add high quality brown stock (see brown stock post)
salt to taste
*if you like a thick broth, before deglazing, add 2 T. flour to carmalized onions.
label onion mixture into oven proof proof dishes.
Top each soup filled dish with a toasted piece of baguette (or crusty style bread)
Top the bread with desired amount of grated gruyere cheese.
Bake the soups at 400 degrees until bubble & brown (about 20 minutes)