French Onion Soup

So this recipe came from the Cooking Around the World for Dummies book I'll be likely using for my restaurant class in a few weeks. I first had it when I went to the summer semesters french week lunch. I'm sure they used a freshly made beef or veal stock which made it even better! I decided to do half sherry and half white wine as well, the original recipe called for 2/3 cup of sherry or vermouth. I really should go and buy some vermouth, I remember loving the smell of it when my mom would cook with it. It kind of reminds me of home. You can also use a variety of cheeses: emmenthaler, gruyere, provolone... etc.

French Onion Soup

Recipe adapted from Cooking Around the World

3 tablespoons butter

1 tablespoon olive oil

6 cups of onions, thinly sliced

4 cloves garlic, thinly sliced

1 tablespoon thyme {dried}

1/3 cup sherry

1/3 cup white wine

4 cups beef broth

salt and pepper, to taste

french bread, sliced

cheese, grated {I used jarlsberg}

• Heat the butter and olive oil in a large saucepan over medium heat. Add the onions and garlic. Cover and cook over low heat for 15 minutes. Remove the lid and cook, stirring occasionally, for an additional 30-35 minutes, or until the onions are caramelized and a light golden brown.
• Add the thyme, sherry and white wine. Bring to a boil and cook for 2 minutes. Add the stock and bring to a boil. Lower the heat and simmer, covered, for 30 minutes. Season with salt and pepper.
• Place the french bread slices on a baking sheet and top with the cheese of your choice. Bake until the cheese is melted and browned.
• Place 2 pieces of bread on top of the soup.

Ashley