Servings: 6 Prep Time: 30 minutes Cook Time: 3 hours, 15 minutes
I love French Onion Soup. This particular one is fabulous. The onions caramelize in a Dutch Oven in the oven instead of on the stove. Less stirring = less prep time! We think it's best to make this soup 1-2 days in advance so it is super flavorful.
• 3 tbsp unsalted butter
• 6 large yellow onion, sliced
• 1/2 cup(s) sherry wine
• 4 cup(s) chicken broth, low sodium
• 2 cup(s) beef broth, low sodium
• 6 sprig(s) thyme (fresh)
• 1 bay leaves
• 1 small baguette, sliced
• 8 oz Gruyere cheese, shredded
1. Preheat the oven to 400 degrees.
2. Cut onions into 1/4-inch-thick slices. Spray the inside of a large Dutch oven with cooking spray. Add onions, butter and 1 t salt. Cover and cook in oven for 1 hour. Stir and scrap pan. Set lid slightly ajar and cook for 1 more hour. Again, stir and scrap pan and cook for 30 more minutes (with lid slightly ajar.)
3. Place pot on the stovetop over medium heat. Cook for 20-25 minutes, stirring regularly and scraping bottom of pan. The bottom of the pan should be coated with a dark crust.
4. Add 1/4 cup of water and loosen crust off of bottom by scraping. Allow another crust to form and repeat deglazing process. Onions should be dark brown. If not, repeat one more time.
5. Stir in sherry and cook for 5 minutes.
6. Add broths, 2 cups of water, thyme and Bay leaf. Bring to a simmer and then reduce to low and cook covered for 30 minutes. Discard herbs. Season with salt and pepper.
7.While soup is simmering, toast baguette slices in oven heated to 400 degrees for 10 minutes.
8. Ladle soup into oven-proof bowls, place 1 - 2 baguette slices on top and sprinkle with Gruyere cheese. Broil for 3-5 minutes.