French Onion Soup

• 3/4 stick unsalted butter
• 4 lg vidalia onions
• 1 T worcestershire
• 1 t fresh ground pepper
• 3 cloves garlic
• 1 T fresh thyme, chopped
• 2 bay leaves
• 1/4 cup dry sherry
• 8 cups low-sodium beef broth
• 4 beef bouillon cubes
• 8 slices french bread
• 8 slices each mozzarella, swiss cheese
• garlic salt
• olive oil

1. melt butter in large saucepan or dutch oven. add onions; cook over medium heat, stirring often, until caramelized, about 40 minutes...do not burn, onions should turn orangy-brown. Add worcestershire, pepper, garlic, thyme, and bay leave; cook 3 min. stir in sherry; cook 1 min. add broth and bouillon cubes, heat to boil; simmer 10 minutes. Note if you can find or make veal stock it is supposed to be even better.
2. heat broiler. pour soup into oven-proof bowls or crocks. top each with 1 slice of bread that has olive oil and a light dusting of garlic salt, cover with cheese. broil until cheese is bubbly, about 3 minutes.
3. clean up nasty bowls.

butter, vidalia onions, t, ground pepper, garlic, t, bay leaves, sherry, beef broth, bread, mozzarella, garlic, olive oil

Taken from www.epicurious.com/recipes/member/views/french-onion-soup-50134187 (may not work)