French onion soup gratin

           


                             French onion soup





This would fall under one of the greatest food pleasures ever in my opinion.  Serve a side Caesar's and dinner is healthy but satisfying.


4        Tbsp. unsalted butter
4        large yellow onions, very thinly sliced
salt and pepper
bay leaf
sprig of thyme
3        cans low sodium beef broth-about 5 cups if home-made
1/2    cup dry sherry
1/2    pound Swiss or Gruyere cheese, shredded
4-6    half inch thick slices crusty bread like a Sourdough baguette


In a medium soup pot or large sauce pan, saute onions in butter over medium-low heat, covered, until soft.  Remove lid and turn up to medium.  Cook until all the onions are a deep golden brown, taking care not to burn them. 

Add stock, herbs and sherry.  Simmer for 30 minutes or longer (the longer the better).  Taste and season with salt and pepper. 

Preheat broiler (or oven to 425)

Put a pinch of grated cheese in the center or each crock/bowl.  Ladle soup into crocks and place on cookie sheet.  Toast bread in toaster or in frying pan until golden on both sides.  Float on top of soup.  Cover with cheese.  Place in oven and broil or bake until cheese melts and starts to brown.  Watch carefully, do not leave alone!

Serve on a plate-caution, crock and soup will be very hot.

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