Double if you’re having a party 😉 I figure 1 onion per person.
- Serves: 4
- 2 tablespoons butter
- 4 large onions (or 6 medium), halved and cut pole to pole in 1/4-inch slices
- Salt & Pepper
- Water, for deglazing
- 1/3 cup dry sherry
- 2 cups beef broth
- 2 cups chicken broth
- Fresh thyme sprigs, tied with kitchen twine (about 6)
- 1 bay leaf
- 8 ounces Gruyere, sliced thinly
- French baguette, sliced and toasted (or croutons)
- In a large pot, heat butter over medium-high heat. Add onions, and cook, stirring frequently enough to prevent burning, but leave them undisturbed for long enough that they form a nice fond. Once the onions start to color, season with salt & pepper and a pinch of sugar. If the pan starts to dry out, deglaze with small amounts of water (about 1/4-cup at a time). Continue to cook onions until golden, about 20 minutes.
- Once caramelized, add dry sherry and cook until mostly evaporated. Add beef broth, chicken broth, thyme, and bay leaf. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer for 30 minutes. Remove and discard herbs. Season with salt and pepper.
- When ready to serve, ladle into oven-proof bowls, top with toasted baguette slice, top with cheese slices, and place under broiler until cheese is bubbly. Alternatively, ladle hot soup into bowls, add cheese slices, and serve with croutons.