Monday, March 21, 2011

French Onion Soup

  • 6 large red or yellow onions, peeled and thinly sliced, I used a mandolin for even slices
  • Olive oil
  • 2 Tbls.  sugar
  • 2 cloves garlic, minced
  • 8 cups of beef stock, vegetable stock or a combination of the two (traditionally the soup is made with beef stock
  • 1/2 cup of dry sherry
  • 1 bay leaf
  • 1/4 teaspoon of dry thyme
  • Salt and pepper
  • 8 slices of toasted GF Baguette, I used one from Mariposa Bakery
  • 1 1/2 cups of grated Swiss Gruyere

1 In a large saucepan, saute the onions in the olive oil on medium heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.

2 Add garlic and saute for 1 minute. Add the stock, dry sherry, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
3 To serve use individual oven-proof soup bowls  Ladle the soup into the bowls. Cover with the GF toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.

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