French Onion Soup

We enjoyed French Onion Soup at a restaurant recently and decided to try it at home changing out a recipe to serve two. We had two oven worthy crocks to use for this recipe.

Ingredients:

• 1/2 stick butter, 2 ounces
• 3 cups thinly sliced sweet onions
• salt and pepper to taste
• 1 tablespoon of flour
• 1/8 cup dry vermouth or dry sherry
• 2-1/2 cups beef stock
• 3 sprigs of fresh thyme
• 4 slices gruyere plus 1/2 cup shredded Gruyere
• 4-8 slices baguette or french bread buttered and toasted

Method:

1. Melt the butter in a medium heavy bottomed pot or dutch oven over medium heat.
2. Add the onions stirring to coat with the butter.
3. Season the onions with salt and pepper.
4. After onions are seasoned and all are sizzling lower the heat.
5. Continue cooking till translucent and caramelized, about 15 minutes.
6. Add flour and cook for at least 2 minutes.
7. Add the dry vermouth or sherry and cook for 2 minutes longer.
8. Add the beef stock and low simmer for 30-35 minutes.
9. Preheat broiler.
10. Add thyme sprigs tied together for easy removal.
11. Simmer for 5 more minutes.
12. Taste and season as needed remembering the cheese will add some saltiness to the final product.
13. Remove the herbs.
14. Ladle into the crocks.
15. Put two slices of cheese on the top of each crock of soup.
16. Top the cheese with the toasted baguettes/bread to fit.
17. Load the shredded Gruyere on top of the bread.
18. Place the crocks on a baking sheet and place under broiler until cheese bubbles and browns.
19. Serve with the extra toasted baguettes/bread.

 You can easily double this recipe to serve 4.