French Onion Soup
This recipe makes enough for four.
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 pounds Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar
- 2 tablespoons soy sauce
- 1 cup dry white wine
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 3 garlic cloves, crushed
- 2 teaspoons sherry
- 4 slices swiss cheese (or provolone, or Gruyère)
- In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes.
- Add the pepper and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
- Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
- Add broth along with the sherry, garlic, soy sauce, thyme and bay leaf to the pot with onions.
- Bring to a boil, reduce to a simmer, and cook, uncovered, for 20 to 30 minutes.
- Place soup in oven safe containers, top with croutons, then a slice of cheese. Broil until the cheese is toasted. Watch closely, this only takes a few minutes.