French Onion Soup

Breaking through the cheesy crust to the sweet onions is perfection in a bowl!

Here is another of the easiest soups there is. Everyone assumes that this one is difficult, but it's a simple sauté and simmer and you're ready for toppings. It really doesn't get simpler.

You can use any type of onion you like, but I like the many different varieties in mine. About 4 pounds total does the trick. I also love a lot of fresh pepper in mine, others may not, so leave it for service at the table.

While gruyère is the usual cheese for this dish, I used a mixture of cheddars and provolone - anything that melts well and tastes great is perfect here - don't limit yourself!

French Onion Soup
Ready In: 1 hour
Serves: 8

4 Tablespoons butter or cooking oil
1 large yellow onion
1 large white onion
1 large red onion
1 large Vidalia onion
4 large shallots
2 cloves garlic
1 cup dry Sherry
4 cups chicken stock
4 cups beef stock
1 bay leaf
1 teaspoon dried thyme - crushed
salt to taste
freshly ground pepper to taste
8 rounds thick crusty bread
2 cups shredded cheese - any type will do

1. Peel and slice onions and shallots thinly. Mince garlic cloves.
2. Heat oil or butter in a heavy-bottomed pot over medium heat. Add onions, shallots and garlic and sauté until caramelized - this can take up to 30 minutes.
3. Once onions are caramelized add the sherry and scrape up and browned bits from the bottom of the pot.
4. Add stocks, bay and thyme and simmer for 20 minutes.
5. Ladle into heavy bowls and top each with a toasted round of bread. Sprinkle shredded cheese on each and place under a broiler until cheese is melted and bubbly. Serve immediately.