French Onion Soup

The best meal for a cozy night in.
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Prep Time 30 mins
Cook Time 1 hr 30 mins
Course Soup
Cuisine French
Servings 4 people

Equipment

Ingredients
  

  • 3 Large Yellow Onions Cut in half lengthwise, sliced crosswise
  • 2 Tbsp Unsalted Butter
  • 1/4 cup Dry Sherry
  • 2 quart Beef Broth
  • 1 Bay Leaf
  • 3 Fresh Thyme Sprigs
  • 4 1/2" Slices Rosemary Sourdough
  • 2 cups Shredded Comte or Gruyere Cheese
  • Salt & Pepper to taste

Instructions
 

  • In a large pot or Dutch oven, melt the 2 Tbsp butter over medium heat.
  • Add the sliced onions and a generous pinch of sea salt to the pot. Cook over medium heat, only stirring once or twice until the onions are softened, about 12-15 minutes
  • Continue to cook the onions of medium heat for another 30 minutes, stirring frequently, until they are browned but not burnt.
  • Stir in the dry sherry. Allow to reduce by half.
  • Add the beef broth, bay leaf and fresh thyme sprigs.
  • Cover and simmer over low heat for an additional 30 minutes.
  • In the meantime, preheat the oven to 350 degrees F and shred the comte cheese.
  • Spread butter onto the rosemary sourdough & toast the slices in the oven, about 3-5 minutes.
  • Remove the toasted sourdough and turn the broiler on HIGH.
  • Discard the bay leaf and fresh thyme sprigs.
  • Season the soup with salt & pepper to taste.
  • Carefully, ladle the soup into each mini dutch oven and top with a slice of sourdough bread & shredded cheese. Place each mini dutch oven onto the baking sheet.
  • Carefully, transfer the sheet pan with the dutch ovens to the preheated oven.
  • Broil the soup until the cheese is golden & bubbly- rotating the baking sheet halfway through to ensure even broiling. *Keep an eye on the soup the entire time as the bread & cheese can burn very quickly.*
  • Carefully remove the hot sheet pan with hot ramekins and garnish the soup with fresh thyme leaves.

Notes

This recipe is so so good. It reminds me of the Beauty & The Beast Restaurant at Disney World.
 
I recommend a light, crisp Pinot Gris to pair fabulously with the cheesy, richness of the soup. Bon Appetit!