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French Onion Soup

Source of Recipe

Martha Stewart


List of Ingredients

4 tbsp unsalted butter
2 lbs yellow onions, sliced 1/4 inch into half circles
1 tsp sugar
1 tbsp all-purpose flour
1/2 cup dry sherry
6 cups homemade beef stock
2 tsp chopped fresh thyme or 3/4 tsp dried thyme
salt and freshly ground pepper
1 small French baguette, sliced crosswise into 1/2 inch pieces
8 oz Gruyere cheese, grated on the large holes of a box grater to yield about 3 cups




Recipe

Melt butter in a large Dutch oven or heavy pot on medium low heat. Add the onions. Spread them out in as thin a layer as possible. Sprinkle with sugar and cook, stirring jsut as needed to keep the onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.

Sprinkle the flour over the onions, and stir to coat. Add the sherry, stock, and thyme and bring to a simmer. Cook, partially covered, for abot 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.

Meanwhile, lightly toast the bread under a broiler; set aside. Ladle the hot soup into 6 ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over the bread in each bowl, and place under the broiler until the cheese is melted and crusty-brown around the edges. Watch carefully that the bread doesn't burn. Serve immediately.

Serves 6