Best French Onion Soup Recipe
- 3 Tbsp. butter
- 1 Tbsp. vegetable oil
- 7 c. halved and thinly-sliced onions - (to 8)
- 1 tsp sugar
- 1 tsp salt
- 2 Tbsp. all-purpose flour
- 6 c. low-sodium vegetable broth
- 1/3 c. dry sherry
- 1 tsp minced fresh thyme (or possibly 1/2 tepn dry thyme)
- 1/4 tsp freshly-grnd black pepper
- 1 x French bread loaf cut 1/2"-thk slices
- 10 ounce shredded Jarlsberg or possibly Gruyere cheese - (to 12)
- In large, heavy pot, heat 2 Tbsp.
- butter with oil over medium heat.
- Stir in onions, sugar, and salt.
- Cook, stirring constantly, 1 minute.
- Reduce heat, cover and cook 10 min.
- Remove lid and cook 15 min more, stirring occasionally.
- Add in remaining butter to pot.
- Cook, stirring occasionally, till onions are caramelized and very soft, about 15 min.
- Stir in flour and cook 3 to 4 min.
- Stir in broth, sherry, thyme, salt to taste and pepper.
- Cover and simmer 15 min, adding more salt if needed.
- Preheat broiler.
- Lightly toast bread slices.
- Ladle soup into 6 ovenproof bowls or possibly crocks and arrange on baking sheet.
- Put sufficient bread on top of each serving - cutting and fitting if necessary - to cover soup.
- Sprinkle bread with shredded cheese.
- Broil till cheese is bubbly and golden brown.
- Serve warm.
- This recipe yields 8 servings.
- Comments: The key to great onion soup is to cook the onions till they are completely caramelized: sweet, soft and dark golden.
- Traditional recipes call for beef or possibly chicken stock, but you can make an excellent onion soup using well-seasoned vegetable broth (if using cubes, use 6 cubes with 6 c. water).
- Finish with a flourish of bubbly cheese, floating on a layer of French bread, and you'll have a soup which's rich and hearty sufficient to be a meal.
butter, vegetable oil, onions, sugar, salt, flour, lowsodium, sherry, fresh thyme, black pepper, bread, gruyere cheese
Taken from cookeatshare.com/recipes/best-french-onion-soup-83982 (may not work)