French Onion Soup
Ingredients
| 6 large red onions, thinly sliced | ||
| 1 tbs olive oil | ||
| 3 tbs unsalted butter | ||
| 6 cups beef broth | ||
| kosher salt and freshly ground black pepper | ||
| 1/4 cup dry sherry | ||
| 1/2 cup Gruyere cheese, diced | ||
| 6 slices French baguette, toasted | ||
| 1/2 cup Swiss cheese, shredded | ||
| 1/2 cup Parmesan cheese, shredded |
- Cook onions in the olive and butter over low heat until caramelized, stirring occasionally. About 30 minutes.
- Add the beef broth and turn the heat to high and bring the mixture to a boil.
- Reduce the heat, cover and let simmer for 20 minutes.
- Season with salt and pepper to taste.
- Stir in the sherry and simmer for another 5 minutes.
- Preheat the oven to 425 degrees.
- Pour the sour into 6 oven proof soup bowls.
- Distribute the diced Gruyere cheese evenly into each of the soup bowls.
- Top with the French bread.
- Sprinkle the Swiss and Parmesan on the bread.
- Place the soup bowls on a baking tray and place in the oven until the cheese melts. About 5-8 minutes.
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