Instructions:
- Prepare Onions: Peel and thinly slice the yellow onions.
- Caramelize Onions: In a large pot, heat the olive oil and butter over medium heat. Add the onions and sugar. Cook, stirring frequently, until the onions are deeply caramelized and golden brown, about 30-40 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes.
- Deglaze with Sherry: Pour in the dry sherry and cook, stirring frequently, until the liquid is mostly evaporated.
- Add Broth and Herbs: Add the beef broth, salt, bay leaf, and thyme sprigs. Bring to a simmer and cook for 30 minutes to allow the flavors to meld.
- Prepare Baguette: While the soup is simmering, preheat your oven to 400°F (200°C). Slice the baguette into 1/2-inch thick slices, brush each slice with olive oil, and toast them in the oven until golden brown.
- Finish Soup: Remove the thyme sprigs and bay leaf from the soup.
- Serve: Ladle the soup into ovenproof bowls. Place a slice of toasted baguette on top of each bowl and sprinkle with grated Gruyère cheese. Place the bowls under the broiler until the cheese is melted and bubbly, about 2-3 minutes.
- Enjoy: Serve the soup hot and enjoy!
Tips:
- Caramelizing the onions properly is key to achieving the rich flavor of this soup, so be patient and cook them slowly.
- If you don’t have sherry, you can use white wine or even a splash of brandy.
- For a richer broth, consider using a combination of beef and chicken broth.
- Make sure the bowls you use are ovenproof to withstand the broiler’s heat.
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