This French Onion Soup is the perfect soup to warm you up on a cold day. We can’t wait for you to try it out!
5 onions (red and/or yellow)
4 Tbsp Butter
2 Tbsp Olive Oil
6 Cups Beef Stock
3 Bay Leaves
5 Sprigs of Thyme
1 Cup Dry White Wine
3 Tbsp Dry Sherry
1 Block of Gruyere
Thinly slice onions with a sharp knife or a mandolin. Add butter and olive oil to a stock pot or dutch oven and add in the onions. Add a heavy pinch of salt, stir, and allow onions to caramelize. This process will take around 45 minutes. Stir every 5-7 minutes.
Deglaze the pan after 45 minutes with sherry and white wine. Add beef stock, a heavy pinch of salt and pepper, and a bundle of thyme and bay leaves tied together. Simmer for 20 minutes and finish with a tbsp of butter.
Brush Sliced bagguette pieces with olive oil and bake at 425 degrees until browned.
Add shredded gruyere, baguettes, and more gruyere to oven safe bowl. Stick under the broiler for 2-3 minutes or until melted.