French Onion Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

5

Vidalia Onions

3 Tbsp

Butter

4 cups

Beef Stock

4 cups

Chicken Stock

1/4 cup

Dry Sherry

1

Baguette

1 Tbsp

Fresh Thyme

4 slices

Provolone Cheese

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Julienne the Vidalia Onions (5) .

Step 2

Melt the Butter (3 Tbsp) in a large deep pot (preferably Dutch oven) over medium heat. Add the onions and cook until caramelized, about 20 minutes. Stir with a wooden spoon to ensure no onions stick to the pot.

Step 3

While onions cook, you can slice the Baguette (1) .

Step 4

Deglaze the pot with 1 cup of the Beef Stock (4 cups) , then cook until dry. Repeat 2 more times until the onions are ​dark brown and have absorbed most of the stock.

Step 5

Roughly chop the Fresh Thyme (1 Tbsp) .

Step 6

Add the thyme, remaining beef stock, and Chicken Stock (4 cups) and simmer for 20 minutes. Add Salt (to taste) and Ground Black Pepper (to taste) and adjust as needed. Add the Dry Sherry (1/4 cup) and stir to combine.

Step 7

Portion into soup bowls, add 2 slices of bread, top each bowl with a slice of Provolone Cheese (4 slices) , then place under the broiler until cheese is golden brown.