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 baguette 

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.

TO SERVE:

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)

YUM!!!