French Onion Soup

All that melted cheese is making me hungry

Really good french onion soup requires a couple of things. Use the sweetest onions possible, use the best gruyere possible and use a mixture of homemade beef and chicken stock.

French Onion Soup

• 5 lbs sweet onions sliced paper thin
• 4 tbsp butter
• 1/4 cup dry sherry
• 5 cups beef stock
• 7 cups chicken stock
• 1 loaf day old baguette or ciabatta
• Shredded gruyere
• 2 bay leaves
• 1 bunch thyme
• 3 sprigs parsley
• Salt/pepper

Tie thyme, parsley and bay leaves together with cooking twine. Slice bread into thick pieces, coat with olive oil and toast in an oven until golden. Melt butter in a large stock pot over low heat and caramelize onions. When onions are dark brown add 1/2 cup chicken stock and deglaze pan. Turn heat to medium and add 1/2 cup more chicken stock and stir until thick. Add another 1/2 cup stock and repeat. Add sherry and cook until thick. Add remaining stock, bunch of herbs and bring to a boil. Turn heat down to a simmer and cook until flavors meld, about 20 minutes. season with salt and pepper. In oven safe bowls or crocks place 1 piece of toasted bread. Ladle soup over and sprinkle on some cheese. Add another slice of bread and top with more cheese. Repeat with other bowls of soup. Place on a baking sheet and set under a broiler on high. Melt cheese until it browns. Serve hot with extra bread for dipping.