French Onion Soup
- 4 tablespoons unsalted butter, cut into tablespoon-sized pats
- 1 tablespoon extra-virgin olive oil
- 2 pounds yellow onions, cut in half lengthwise and sliced 1/4-inch thick
- 1 teaspoon sugar
- 1 tablespoon all-purpose flour
- 1/2 cup dry sherry
- 3 1/2 cups homemade beef stock
- 2 teaspoons chopped fresh thyme
- Coarse salt and freshly ground black pepper
- 1 small French baguette, sliced on a bias into 3/4-inch thick pieces
- 12 ounces medium-hard cheese, such as a combination of Gruyere, Fontina, or Swiss, grated on the large holes of a box grater (about 1 1/2 cups)
Melt butter and olive oil in a large Dutch oven or heavy pot over medium heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
Meanwhile, preheat broiler. Arrange bread on a rimmed baking sheet and broil until deep-golden brown on both sides, about 1 to 2 minutes per side; set aside.
Ladle 1 cup hot soup into four 13-ounce ramekins or ovenproof bowls. Arrange the bowls on a rimmed baked sheet. Place 2 slices of toasted bread over each bowl of soup to cover the surface of the soup completely. Sprinkle 3 ounces grated cheese over bread in each bowl, and place under broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.
SourceMartha Stewart's Cooking School