Name: French Onion Soup
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Ingredients: 4 tablespoons unsalted butter; 4 tablespoons olive oil; 6 Vidalia (or sweet) onions, quartered and sliced thinly; 8 cups beef stock; 1 tablespoon sugar; Salt and pepper to taste; 2 cloves garlic, minced; 1 tablespoon fresh thyme leaves; 2 dry bay leaves; 1 cup sherry; Sliced French baguette, toasted (8–12 slices, depending on the size and the serving amount); 2 cups shredded gruyere cheese; Thyme leaves, for garnish

French Onion Soup

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Luxurious, decadent, irresistible — it’s everything you can expect from this classic French onion soup. It’s the perfect comfort food that brings a taste of France right at your table!

Author: Addie Gundry
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Yield: Serves 8
Category: Soups

Ingredients

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4 tablespoons unsalted butter
4 tablespoons olive oil
6 Vidalia (or sweet) onions, quartered and sliced thinly
8 cups beef stock
1 tablespoon sugar
Salt and pepper to taste
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
2 dry bay leaves
1 cup sherry
Sliced French baguette, toasted (8–12 slices, depending on the size and the serving amount)
2 cups shredded gruyere cheese
Thyme leaves, for garnish

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Instructions

Heat a very large pot over medium-high heat, and add in the butter and the oil. Once melted together, add in the sliced onions and stir to get them situated in the pot. Cook them, stirring every few minutes, until they begin to soften and wilt down, about 15 minutes.
Meanwhile, heat the beef stock in a medium pot over medium heat until hot.
After the 15 minutes, add in the sugar, salt, and pepper and stir to combine. Continue to cook the onions until they caramelize and become a deep golden brown and have an almost jam-like consistency, another 20–25 minutes.
Once the onions are caramelized and softened, add in the garlic, thyme, bay leaves, and sherry, and stir. Simmer for about 5 minutes, stirring occasionally, until slightly reduced.
Add in the hot beef stock and bring to a rolling simmer, then reduce the heat to low or medium-low, and simmer the soup, uncovered, for about 40–45 minutes.
To serve, ladle the soup into oven/broiler-proof bowls or little crocks, then top with a couple of pieces of toasted baguette, and about 1/2 cup of the shredded gruyere cheese, and place on a baking sheet under the broiler to melt and caramelize the cheese.

Find it online: https://foodgardening.mequoda.com/recipe/french-onion-soup-2/