Ingredients
- 8 large yellow onions, halved and sliced end to end 1/4-inch wide
- 4 tablespoon unsalted butter
- 2 2/3 cup water
- 2/3 cup dry sherry
- 5 cup chicken broth (as little sodium as possible)
- 2 2/3 cup beef broth
- 8 sprig fresh thyme and one bay leaf, ted together with butcher twine
- 8 large yellow onions, halved and sliced end to end 1/4-inch wide
- 4 tablespoon unsalted butter
- 2 2/3 cup water
- 2/3 cup dry sherry
- 5 cup chicken broth (as little sodium as possible)
- 2 2/3 cup beef broth
- 8 sprig fresh thyme and one bay leaf, ted together with butcher twine
- 1 loaf french bread
- 1 pound gruyère, grated
Preparation
Baking Directions:
This soup is best made one day in advance.
To prepare the soup:1. Place onions and butter in large casserole, season lightly with salt and place, covered, in a 400-degree oven.
Remove from oven every 15 minutes and stir.
Cook until onions are a light golden brown.
This should take about 1 1/2 hours.
2.Remove casserole and place on stove over medium heat and continue cooking, scraping the bottom regularly until onions are a deep golden brown and begin sticking to bottom of pot and form a crust.
3.Add half the water and cook, scraping the bottom constantly, until the water has evaporated.
Add the sherry and continue cooking and scraping until sherry has evaporated.
4.Add the remaining liquids, thyme, a dash of salt and bring to a simmer.
Continue simmering over low heat for 40 minutes.
Remove thyme bundle and season with salt and pepper to taste.
To serve:1. Toast eight 1/2-inch-thick slices of crusty French bread until lightly golden and crusty.
The slices should be large enough to fill the inside of the soup bowl.
If smaller, use two slices per bowl.
2.Fill eight oven-proof soup bowls to 1/2 inch from top, making sure to distribute onions evenly between bowls.
Place croutons on top, inside the edges of the bowl.
Sprinkle evenly with the grated Gruyère and broil until cheese is bubbling and starts to get dark spots.
