Ingredients
-
4 Onions
-
2 Tbsp Olive Oil(or other oil)
-
1/2 cup Dry Sherry
-
1 Tbsp Worcestershire Sauce
-
2 tsp Thymechopped
-
8 cups Chicken Stock
-
4 slices French Bread(baguette, or sourdough can be a substitute)
-
1 1/2 cups Gruyère Cheese(Emmental, Jarlsberg, Comté or Raclette cheese can be a substitute)
Directions
Steps
|
1
Done
|
Prepare onionsSlice the onions into very thin strips. Add the oil to the pot (I suggest using a 6-8 quart pot). Cook the onions on low heat for 30 minutes, stirring every few minutes. (Tip: If the onions start to stick, which they shouldn't, add a Tbsp of water.) |
|
2
Done
|
DeglazeOnce the onions are soft, turn the heat to medium and deglaze with the sherry and Worcestershire sauce. (Deglazing is the act of adding liquid to a hot pan, which releases the food from the bottom and creates more aroma and depth). Cook for about 3-5 minutes, or until the liquid has been reduced to half. Add the thyme and chicken stock and cook on medium-low heat for another 25-30 minutes, or until the liquid has again reduced to half. |
|
3
Done
|
BroilPreheat the oven broiler. Season the soup with salt and pepper. Pour the soup into ceramic bowls (heat-resistant). Cover each bowl with one slice of bread and cheese. Put on the top rack and let the cheese melt to perfection (about 3 minutes). |
