French Onion Soup

Prep Time:

Cook Time:

Makes:

About the Recipe

An absolute classic.

½ cup butter (1 stick)
2 tablespoons of olive oil
4 cups sliced onions
5 cups beef broth
2 tablespoons dry sherry (can substitute with any dry white wine, or leave out if alcohol-free)
1 teaspoon dried thyme
Pinch of salt and pepper to taste
4 slices of bread
Sliced or grated cheese for topping (swiss, cheddar, provolone, gruyere, parmesan, or a combination)

Melt butter with olive oil in an 8-quart stock pot over medium heat. Add onions to butter and continually stir until tender and translucent, roughly 10-15 minutes. If the onions start to brown, turn down the stove temperature.
Add sherry (if using) to deglaze pan. Then add beef broth and thyme. Season with salt and pepper. Bring to a boil and then reduce heat. Let simmer for 30 minutes.
Pre-heat oven’s broiler to highest temperature.
Ladle soup into oven-safe serving bowls and place one slice of bread on top of each with
cheese of choice.
Place bowls on a cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes.
Alternatively, if you do not have oven safe bowls or an oven, you can toast bread in toaster or on stove.