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French Onion Soup Gratinee




Source of Recipe


Resto des Amis, Atlanta, Georgia


List of Ingredients




2 cups cubed sourdough bread, for croutons
1⁄4 cup olive oil
5 tablespoons chopped fresh thyme
3 tablespoons chopped fresh rosemary
Salt and freshly ground black pepper, to taste
3 large sweet onions, sliced in thin rings
4 cloves garlic, thinly slivered
2⁄3 cup dry sherry
2 cups low sodium chicken broth
2 cups low sodium beef broth
1⁄2 cups grated Swiss cheese



Recipe



Preheat the oven to 350�F. Place the cubed bread in a large mixing bowl. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1 tablespoon each of thyme and rosemary, and season with salt and pepper. Toss well to coat.

Bake on a sheet until crisp, about 15 minutes, shaking the pan occasionally. Set aside.

Heat the remaining 2 tablespoons olive oil in a large heavy pot over medium-low heat. Add the onions and cook until lightly browned and caramelized, about 45 minutes, stirring occasionally. Add the garlic and cook for 1 minute more.

Raise the heat and add the sherry to the onions and garlic; bring to a rapid boil. Add the broths, bring to a boil, reduce the heat, and simmer gently, covered, for 20 minutes.

Add the remaining thyme and rosemary and additional salt and pepper, if desired. (At this stage the soup may be cooled and refrigerated covered for later use, although the fragrance of the fresh herbs will soften.)

To serve, preheat the broiler.

Place 4 ovenproof crocks on a baking sheet and ladle in the soup to1⁄2 inch from the rim. Make sure each serving gets plenty of onions. Float a handful of croutons on the top of each bowl and cover well with grated cheese. Place the crocks under the broiler, about 3 inches from the heat source, and broil until bubbly and golden brown. Serve immediately.

This side dish is a lovely compliment to chicken, turkey or beef dishes.